"Forest stew" -mushrooms in sauce
This is how my grandmother prepared mushrooms, every autumn we went to the forest and collected the few species that she and my grandfather knew ... And then, there were goulash, mushroom moussaka, soup, mushroom frittata ... and one special mushroom pickling recipe, but about that another time. Unfortunately, I haven't learned to recognize mushrooms, and my grandparents are gone ... for a long time. Now I make goulash mostly from champignons, sometimes I mix them with oyster mushrooms or porcini mushrooms, chanterelles, if I'm lucky enough to find them. So was my lunch today ... judge for yourself!
Preparation steps
- Soak dried mushrooms in cold water for at least 10-15 minutes. Wipe (or wash) champignons and other mushrooms, (here are chanterelles), cut into slices and sprinkle with crushed garlic.
- On equal parts butter and oil, fry the onions and then add the mushrooms with the garlic. Simmer and stir until the liquid evaporates, then add the soaked dried mushrooms and the liquid in which they were soaked (if you have them) or the vegetable stock (maybe beef broth). Simmer while stirring again until the liquid completely evaporates.
- Season to taste: salt, pepper, ground hot red pepper, chili pepper (only if you like hot), and marjoram, majc. thyme, sage leaf and bay leaf ..
- If you want, dissolve 1-2 tablespoons of starch flour in a dcl of white wine, mix and add the stew, boil briefly, let the sauce combine and thicken it.
- Finally, slice the parsley profusely and stir into the dish! (In this picture are mushrooms and dried mushrooms).
- Your “forest” stew is in front of you and smells enticing!
Serving
Serve with pasta, gnocchi, potatoes, parmesan and of course, a glass of the same white wine!
