CookEat Recipe
Porcini Stewed with Tomato and Nepitella
Thinly sliced porcini gently cooked with whole garlic, nepitella and a restrained amount of plain tomato juice.
Method
Steps
Step 1
Gather the ingredients: 500 g firm small-to-medium fresh porcini, professionally identified and sold for food; 3 tablespoons olive oil; 2 garlic cloves, peeled and left whole, lightly crushed; 1 teaspoon fresh nepitella leaves, culinary lesser calamint; 100 ml plain tomato juice or sieved fresh tomato pulp; Salt and black pepper; A little hot water only if needed.
Step 2
Clean the porcini, rinse briefly and drain. Slice them about 3–4 mm thick. Use mushrooms supplied for food by a competent supplier; this recipe and its image are not identification guides.
Step 3
Put the olive oil in a pan with the whole lightly crushed garlic cloves and nepitella leaves. Heat gently until the oil begins to sizzle, then add the sliced mushrooms without flour. Season sparingly with salt and pepper.
Step 4
Cook over moderate to gentle heat, stirring occasionally, for about 10–15 minutes. Add the plain tomato juice at this halfway point, then continue for another 10–15 minutes, until the mushrooms are fully cooked and tender and the juices lightly coat them. Add a little hot water if needed to prevent scorching. Follow any longer cooking instructions from the food supplier. Serve hot; the garlic can be removed at the table if preferred.
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