I was one of these kids that before eating a piece of pizza special they were meticulously removing the mushrooms from its surface and were placing them inside a handkerchief so dear mom would put in the garbage. When I brought up, though, I fell in love with them. In this recipe I combine two super yummy mushroom varieties in a delicious stew.
- MUSHROOM VELOUTÉ SOUP WITH CHESTNUTS AND TORTELLINI
- VEGAN MUSHROOMS A LA CREME
- MUSHROOM VELOUTÉ SOUP RECIPE
- 1 k fresh portobello mushrooms
- ½ of a cup dried porcini mushrooms
- ¼ of a cup olive oil
- 500 g small onions for stew
- 2 cloves of garlic
- 400 g tomato sauce
- 1 teaspoon thyme
- ½ of a teaspoon cinnamon
- ½ of a teaspoon cumin
- ½ of a teaspoon smoked paprika
- ½ of a cup dry red wine
- Freshly ground pepper
- First of all, put the onions inside a bowl full of water. This will make their peeling easier.
- Soak for 20 minutes the dried mushrooms inside a bowl full of warm water (until they have reconstituted).
- Cut the portobello mushrooms into thick slices.
- Peel the onions.
- Bring to heat the olive oil inside a large pan over moderate heat and sauté the onions for 7-8 minutes, continuously stirring them.
- Add the thyme, the garlic and the soaked mushrooms.
- Add the rest of the mushrooms and the spices and turn up the heat.
- Cool the food down using the wine, add the tomato sauce and season with salt and pepper.
- Cook for 5 minutes over high heat. Then, lower the heat, cover the pan and keep cooking for 30 minutes.
- Serve with oven-roasted potatoes.