How can I do?Keep the mushrooms whole if they are small or cut into Fry in olive oil over low heat for 5 minutes, then add garlic thinly. Continue cooking for 5 minutes.
Pour the vegetable broth to taste, wine, onions, pepper and coriander seeds, thyme and laurel branches left entier.Saler and pepper. Simmer for about 20 minutes to reduce the liquid.
When cooked, add the vinegar and turn off heat. Cool, air and cooling environment.
The preparation, scalds 30 seconds cherry tomatoes to undress her skin and serve with fresh mushrooms as well.
- 500g small mushrooms of Paris
- 12 pearl onions
- 2 cloves of garlic
- 10 cherry tomatoes bright red and firm
- 2-3 c. in s. olive oil from Crete
- 25 oz vegetable broth
- 5cl Muscadet
- 2 c. to c. of black peppercorns
- 3 c. to c. Coriander seeds
- 4-5 sprigs of fresh thyme
- 4 bay leaves small sizes
- 1 c. in s. rice vinegar
- Salt and pepper
Yield: 4 people
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