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.
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Ingredients
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- 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 ,
- Salt ,
- Freshly ground pepper
Instructions
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- 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.
