EVERY DAY: AN EASY – FAST – AND CHEAP – RECIPE THAT SUITS EVERYONE
VEGAN – VEGAN – VEGAN – VEGAN – VEGAN – VEGAN – VEGAN – VEGAN
Today we will see how to make the mushroom sauce, very useful to use as a dressing for a pasta dish or to add flavor to a meat dish.
For the vegan version, replace the butter with the same amount of extra virgin olive oil.
Ingredients for 4 people: 400 g porcini mushrooms – 3-4 firm and ripe perini tomatoes – 30 g butter – 1 clove of garlic – 1 tablespoon coarsely chopped parsley – salt – extra virgin olive oil – pepper
Clean the mushrooms under running water to remove any possible earthy residue, cut into small pieces.
In a saucepan, melt the butter with two tablespoons of extra virgin olive oil, brown the peeled garlic clove and remove it as soon as it gets color, add the mushrooms and let evaporate some of their moisture over high heat, then reduce the heat and cook for 10 more minutes.
Meanwhile, peel the tomatoes, remove the seeds, cut them into cubes and add them to the mushrooms, sprinkle with two tablespoons of water and cook for another 5 minutes.
Season to taste with 1-2 tablespoons of fresh parsley (coarsely chopped), stir, season to taste with salt and pepper.
Enjoy your meal!