Thursday, January 31, 2013
But your palate really changes with age, now I love them.
We should all try food we say we don't like or that might just scare us, who knows they may grow on us!
What you need:
2 slices pancetta, chopped
1 tablespoon olive oil
1 pound mixed mushrooms (crimini and shiitake)
½ ounce dried porcini, reconstituted in hot water to cover
2 sprigs fresh thyme
¼ cup chopped fresh parsley
1 tablespoon tomato paste
¼ cup red wine (optional)
½ cup chicken stock (or more as needed)
Salt and freshly ground black pepper to taste
How to make them:
In a large Skillet , fry the pancetta in the olive oil over med/low hear until it begins to brown. Remove & set aside
Clean & roughly chop the mushrooms. Add them to the skillet and toss to coat with the oil.
Clean the pancetta reserving the soaking liquid & add these to the skillet.
Cook until the mushrooms have released there liquid & begin to brown, about 10 minutes
Add the thyme, parsley, tomato paste, wine & chicken stalk & continue cooking until the liquid is absorbed.
Season to taste with salt & pepper
Spread on crisp bread or crackers