Mushrooms can boost pastas, improve your nutrition, or play a central role in a healthy vegetarian meal. Often grouped with vegetables, they are low in calories, fat-free, cholesterol-free, gluten-free and very low in sodium, yet they provide important nutrients, including selenium, potassium (8%), riboflavin, niacin, vitamin D and more.
This recipe represents a delicious way to enjoy this rich and appetizing ingredient. Add it to your cooking repertoire.
Dish: Side dish
Servings: 4 people
Level of Difficulty: Very easy
- 1 kg /about 2 pounds) mushrooms (porcini type)
- 200 g (8 oz) pureed tomatoes
- 2 cloves garlic
- a sprig of calamint
- Extra virgin olive oil
- Salt and pepper
Carefully clean off al the earth from the mushrooms, to avoid having to wash them, or rinse very quickly.
Cut them into little pieces.
Put two table spoonful of oil into an earthenware casserole, and brown them, the whole garlic, and the calamint.
When the garlic has turned colour, add the mushrooms, season with salt and pepper and cook for about 15 minutes.
As soon as they turn brown, add the pureed tomatoes and cook for a further 15/20 minutes.