Mushroom Stew

1 shallot, chopped

1 kilogram button mushrooms, halved (2 lbs)

2 cups dried mushrooms (500 ml)

2 cloves garlic, minced

2 tablespoons Ketchup (30 ml)

Salt and pepper


Pecorino shavings as a garnish

1 bunch of parsley, chopped


Mushroom Stew

1. Place the dried mushrooms in a bowl and cover with water. Soak for about 15 minutes. Keep aside.

2. In a cast iron casserole on medium heat, heat oil and add shallots. Sauté for about 5 minutes until it softens. Add button mushrooms and continue cooking for another 5 minutes until brown. Add garlic, then Ketchup and continue cooking for a few minutes.

3. Drain the rehydrated mushrooms and keep the liquid aside. Give the rehydrated mushrooms a quick chop and add to the pan. Continue cooking for another 5 minutes. Add the reserved liquid from the rehydrated mushrooms. Season with salt and pepper. Continue cooking for another 20 minutes until the sauce has thickened. For serving: Garnish with parsley and pecorino shavings. Serve with the roasted suckling pig. (check out Chuck’s recipe)


See more: Dinner, Fall, Main, Vegetables, Vegetarian

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