PER ITALIANO
Two weeks ago I published Lucia's first award winning recipe "Abruzzo Style Spaghetti with Meatballs" which brought her the first price in a local competition.
I will soon be publishing the second award winning recipe of Lucia which brought her the first prize for the second time in the same competition: Gnocco
We made this sauce to serve with Gnocco.
You can use the sauce with another pasta as you wish
I sometimes use it as side dish with grilled meat or even on our bruschette when I have leftovers.
Ingredients:
500 g mixed mushrooms*
3 - 4 tbsps extra virgin olive oil
30 g carrot
30 g celery stick
30 g onion
Salt
Handful of parsley leaves
*We used cremini mushrooms and oyster mushrooms.
Preparation:
- Dice onion, celery and carrot. Saute a little with olive oil.
- Add sliced and chopped mushrooms and mix.
- Close the lid and cook on medium heat, stir every once in a while. Adjust the salt.
- When the mushrooms are cooked, turn the heat off and add finely chopped parsley.
If anyone is wondering why the white pan turned all black ;) ...
We cooked mushrooms the day before. The following day we just warmed the sauce in a different pan and added freshly chopped parsley.
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