Yummy, yummy mushroom mixture that goes wonderfully well over anything bland – pasta, chicken, pork, or as a side dish. It’s very filling, so expect to be sleepy after you’ve had dinner….
- 2 large onions
- 500g (about a pound) of mushrooms, whatever sort make you happy
- dry white wine, or Cognac
- Italian seasoning
- Balsamic glaze/cream
- Salt and pepper
- a little olive oil
- truffle oil to finish, if you like it
Mince the onions, and sautee’ them over a slow fire with some olive oil until they’re translucent and a little brown. Meanwhile, slice the mushrooms or chop them up if you’re lazy, it doesn’t matter in the end.
When the onions are done, add the mushrooms and a palmful of the herbs, a little salt, mix around and let it simmer over a slow fire with a lid on it until the mushrooms are soft. Stir the mixture now and then.
Pour in a bit of booze, enough to cover the bottom of the pan, cover it up again. Meanwhile start your pasta water boiling (or whatever you plan to serve it with. I’m making it for pasta – fresh noodles from the market).
Taste it. Herby? Savory? Good. Add a generous squirt of balsamic glaze, and stir it so the mixture becomes a rich brown. Taste it some more. Adjust things until it tastes right. Turn the heat up a little, uncover it, and go have a drink of water.
What you’re aiming at is a nice, brown, rich gooey mess of mushrooms without much liquid. When it has reached that point, turn the fire off and cover it. When your pasta is ready, at the very last moment stir in some creme fraiche, mascarpone, Greek yogurt…anything rich and creamy, enough to just blend in and lighten the color of it a little. Pour over your pasta, finish with a drizzle of truffle oil if you like it, and serve.
This is really rich, so I like to serve it with a nice big salad and fruit for dessert. Dried figs stewed in red wine and balsamic are a great choice, but too heavy for Spring.
A nice light, dry while wine is perfect with it, and some lovely crunchy crusty bread to scrape your bowl with.