Tocco Di Funghi is a delicious first course made with champignon mushrooms and softened dried porcini mushrooms. This recipe also includes peeled tomatoes, olive oil, pine nuts, garlic, onion, and mixed spices. The mushrooms are cleaned and thinly sliced, while the onion and garlic are minced. Everything is then sautéed in a terracotta casserole dish with olive oil. The peeled tomatoes passed through a vegetable mill and the mushrooms are added. A pinch of spices, pine nuts, pepper, and salt are added. Everything is mixed, covered, and cooked over very low heat for an hour, stirring often.
Mushroom Touch
Ingredients
- 400 G Mushrooms Champignon Mushrooms
- 20 G Porcini Mushrooms Dried Porcini Mushrooms Soaked In Warm Water For 10 Minutes
- 100 G Tomatoes Peeled Tomatoes Without Seeds (About 2 Tablespoons)
- 50 G Oil Olive Oil
- 1 Tablespoon Pine Nuts Chopped Pine Nuts
- 1 Clove Garlic Garlic
- 1 Onion Onion
- 1 Pinch Spices Mixed Spices
- Pepper Pepper
- Salt Salt
Instructions
- Clean the mushrooms well, wash them with a damp cloth and cut them into thin slices.
- Chop the onion with the garlic.
- Heat a terracotta casserole for a few minutes, then add the oil and the chopped mixture and sauté over moderate heat until the onion is wilted.
- Pass the tomatoes through a vegetable mill and add them, with the mushrooms, to the rest.
- Add a pinch of spices, the pine nuts, pepper and salt; mix, cover and cook over very low heat for an hour, stirring often.
Notes
For an extra touch, add some chopped fresh parsley before serving.
