- prep time 10 min
- total time 45 min
- serves 6-8
1 shallot, chopped
1 kg button mushrooms, halved (2 lbs)
2 cup dried mushrooms (500 ml)
2 clove garlic, minced
2 Tbsp Ketchup (30 ml)
Salt and pepperGarnish
Pecorino shavings as a garnish
1 bunch of parsley, chopped
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)