Porcini mushroom pan

Name: Porcini mushroom pan
Cook time: 30 min
Total time: 30 min
Yield: 2
Ingredients: 500 g Porcini mushrooms; 1 medium sized tomato; 4 Shallots or small onions; 2 TABLESPOONS Olive oil; 2 stem(s) Parsley; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 20 g Butter or margarine

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 2

500 g Porcini mushrooms
1 medium sized tomato
4 Shallots or small onions
2 TABLESPOONS Olive oil
2 stem(s) Parsley
7-10 Tbsp Salt
7-10 Tbsp Pepper
20 g Butter or margarine

Directions

1
Cleaning porcini mushrooms. For large mushrooms remove the sponge. Clean porcini carefully with kitchen paper or a brush. Peel the stalks thinly as desired. Cut large mushrooms into slices, small ones into halves.
2
Wash, clean, quarter, seed and dice the tomato. Peel the shallots, also dice finely. Heat the oil in a pan and sauté the shallots in it. Add porcini mushrooms. Fry for about 5 minutes, turning.
3
Meanwhile, wash the parsley, dab dry and pluck the leaves, except for a little to garnish. Season porcini with salt and pepper. Melt the fat on the mushrooms and stir in. Sprinkle with parsley leaves and tomato cubes.
4
Garnish with the remaining parsley. Serve with slices of baguette sprinkled with thyme and fried in olive oil.