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Mushroom stew


1 kg flat mushrooms
1 large onion
½ kg small stewing onions

½ kg ripe tomatoes
1 cup red wine
1 cup olive oil
½ cup rosemary
Salt, pepper


Wash the mushrooms, cut off the stems and score them. Drain them, press out the water and if they are large cut them into smaller sections. Pour the oil into a pan and sauté the finely chopped onion together with the mushrooms. Add the chopped tomatoes, rosemary, salt and pepper. Cover and leave to cook over a low heat for about one hour. Meanwhile, prepare the small onions; sauté them in a little oil, pour over the wine and add the contents of the pan to the mushrooms. Allow to simmer for about half an hour. Before turning off the heat, check to see if the mushrooms are still tough – if so, cook for a little longer.


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