This is a recipe for a delicious mushroom ragù that goes well with meat or poultry.
Materials for four servings:
200 g mixed dried mushrooms (porcini & shiitake)
700 g fresh white mushrooms
5 tbsp. extra virgin olive oil
1 onion, chopped
2 cloves garlic, chopped
1 red pepper, diced
1 yellow pepper, diced
1 tbsp flour
200 ml dry red wine
1 tsp tomato paste
2 bay leaves
3 tbsp parsley, chopped
2 tbsp chives, chopped
2 tsp dried oregano
salt, freshly ground black pepper
Procedure
Step 1
Place the dried mushrooms in a bowl of boiling water. Leave them for about 15-20 minutes until they swell and soften. Then drain them and keep the water they soaked in.
Step 2
Clean the fresh mushrooms using a dry paper towel or remove their skin with a small knife. Cut them into slices.
Step 3
Place a large deep frying pan on the heat and when it is hot, add the olive oil. Add the chopped onion, garlic and peppers and sauté until slightly softened. Add the fresh mushrooms and stir well with a spatula, cooking until they wilt and the liquids they release evaporate.
Step 4
Add the flour, mix well and deglaze with the red wine. Once the alcohol has evaporated, add the mushrooms that have been soaked in water and cook, stirring, for a few minutes. Add the reserved water, salt, pepper, tomato paste and bay leaves. Once they come to a boil, reduce the heat to medium and cook for about 20-25 minutes, until a thick sauce is created.
Step 5
Remove the pan from the heat and add the chopped parsley, chives and oregano, mix and serve on a deep platter alongside a roasted goat or turkey.
Recipe by Giorgos Dimitrakopoulos.
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