MUSHROOM PAN WITH HERBS
Örtig svampgryta
if it’s called that in English, plus we have that
difference in the meaning of the word “mushroom” …
but it’s the white mushroom, Agaricus campestris)
8 fresh shiitake mushrooms
2 cups sliced brown mushrooms (Agaricus silvaticus)
3 tablespoons olive oil
4 thyme sprigs
1 can crushed tomatoes, 14 oz
2 tablespoons red wine vinegar
black pepper
1/3 cup finely shredded fresh basil
Heat the oven to 200°C/390F.
Örtig svampgryta
Mushrooms, simmered slowly with herbs, will tempt your
tastebuds – and your nostrils!
4 servings
2 portabellas
8 large meadow mushrooms (I have no ideaif it’s called that in English, plus we have that
difference in the meaning of the word “mushroom” …
but it’s the white mushroom, Agaricus campestris)
8 fresh shiitake mushrooms
2 cups sliced brown mushrooms (Agaricus silvaticus)
3 tablespoons olive oil
4 thyme sprigs
1 can crushed tomatoes, 14 oz
2 tablespoons red wine vinegar
black pepper
1/3 cup finely shredded fresh basil
Remove the “feet” of the portabellas and cut them in ½
inch slices. Remove the foot of the white mushrooms and slice the hats. If the
brown mushrooms are whole, leave them whole, but split them if they’re large.
Put the mushrooms in an oven-proof dish and drizzle the oil on top. Put on the
thyme sprigs and fry the mushrooms in the oven for about 20 minutes or until
tender.
Mix tomatoes, vinegar and black pepper and pour this
over the mushrooms, then fry for another 20 minutes in the oven. Blend in the
basil leaves just before serving.
Enjoy!
Bella
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