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Ingredients
- 20g dried porcini (cepes)
- mushroom
- 50g unsalted butter
- 50ml extra virgin olive oil
- 2 cloves garlic, minced
- 1 small white onion, minced
- 1 tbsp each of fresh sage
- and rosemary, finely chopped
- 250g button or swiss brown
- mushrooms, finely diced
- 6 tbsp tomato puree
- 1/4 cup flat-leaf parsley,
- finely chopped
- Salt and pepper, to taste
Method
Soak the dried porcini in a small bowl of cold water for 10-15 minutes until soft. Drain and finely chop. Heat butter and oil together in a pan and fry the garlic, onion,
sage and rosemary together for a minute. Add both mushrooms and fry at moderate heat, constantly stirring, until softened. Add tomato puree and simmer for 3-5 minutes. Add parsley and season with salt and pepper.
