Yesterday was cooking the pasta itself, but today I decided to cook from her Italian dish, which, because of its satiety and rich taste, want to eat in autumn days. At this time, from light summer improvisations, we turn to solid dishes cold season. Special component - the real wild mushrooms that Italians are very partial. I wish you all Bon appetite Italian autumn!
|Cooking time 20 minutes||Number of servings 4|
For this recipe it is important to take fresh mushrooms (or, like me, fresh frozen) and real forest, not a mouldy mushrooms. Important for us rich mushroom flavor.
These maclatchy I personally collected in the forest, located in the ecologically clean place.
I have frozen mushrooms of small size, so when cooking just cut them in half vertically, and very little at all left tselenkim - I like to feel the pieces of mushrooms in the finished dish.
Heat oil in a deep frying pan. Ideal for pot or wok, as I have. Fry the mushrooms for 10 minutes over high heat. They first give the liquid, fry until then, until the liquid has evaporated. The mushrooms will slightly decrease in volume.
Meanwhile cut the bacon and salami, add to the mushrooms, fry for 2 minutes. Add to the same chopped garlic and thyme.
Almost immediately add wine and a little bit of it to evaporate, about a minute.
Add canned chunks of tomato Pomito, stir. Salt, zaharim, pepper.
At this time, the paste is ready. Drain it in a colander and put in our sauce.
Mix, and give her enough of the sauce 2 minutes and turn off heat.