Recipe for Finferli in Sauce, Autumn Delight
A delightful Italian autumn side dish: chanterelle mushrooms slowly cooked in a concentrated sauce of peeled tomatoes, butter, garlic, and parsley. A rustic yet refined dish perfect with soft polenta or fresh egg pasta.
Instructions
- Start by carefully cleaning the chanterelle mushrooms, removing any earthy residues. Quickly wash them under running water and pat them dry with a clean cloth or kitchen paper.
- If the mushrooms are particularly large, cut them lengthwise to obtain more uniform and manageable pieces.
- Heat a dash of olive oil in a large pan or skillet and add the chanterelle mushrooms. Let them cook over medium heat, stirring occasionally with a wooden spoon until they are golden brown.
- Add the butter to the mushrooms and let them sauté together, blending the flavors.
- Add the peeled tomatoes to the pan and continue cooking over low heat for about an hour, so that the sauce thickens and the chanterelle mushrooms absorb all the flavors.
- While the sauce is cooking, prepare a fresh mince with parsley and garlic that will further flavor the dish before serving.
- Once the sauce has reached the desired consistency, adjust the salt and incorporate the aromatic mince.
Notes
To give a special touch to the recipe, add a splash of dry white wine to the mushrooms before adding the peeled tomatoes to enhance the flavor of the dish.