Wonderful porcine mushrooms in the Bressan style, very tasty with the addition of butter and a little tomato concentrate. You can combine them with pasta, boiled potatoes, rice, polenta with some steak and steaks or eat them as they are. Follow the recipe.
Ingredients: simple, total time: 35 min.
500 g Porcine mushrooms/ cut in half, or big pieces
2 Tbsp butter/30 g
2 Tbsp Olive oil EVO
3 clove of garlic/ minced
salt and pepper to taste
1 flat Tbsp tomato concentrate
120-150 ml water
2 Tbsp fresh parsley/ finely chopped
Preparation:
Put the butter and garlic in a large pan, wait for it to melt and for the garlic to smell. Work on moderate heat. Immediately add the porcine cut in half, stir and stew, covered, for about 15-18 minutes.
During cooking, add salt and pepper, stir occasionally.
When the sauce started to be made and the porcine softened in the pan and there is a little liquid add the tomato concentrate, reduce the heat, add little water, stir well. Add chopped parsley, stir, and simmer for another 5 minutes, then turn off the heat.
Porcine prepared in this way can be combined with pasta, rice, boiled potatoes, and steaks.
Buon appetito!
NOTE:
Keep the mushroom sauce in the refrigerator for up to 2 days.
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