Fiery, Hot Mushroom, Red Wine and Cream Sauce with Pasta
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 25 mins |
| Total Time | 45 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 400 g mushrooms, fresh, preferably brown cream mushrooms
- 2 medium onion (s)
- 2 cloves garlic, possibly more or less
- 150 g smoked bellies, mixed (e.. Gelderland pork belly)
- 1 chilli pepper (s), possibly more or less
- 2 tablespoon oil for frying
- 1 tablespoon, leveled sugar
- 1 teaspoon, heaped paprika powder, noble sweet
- 2 tablespoon, leveled tomato paste (3-fold concentrated)
- 1 teaspoon, sprinkled thyme, dried
- 1 cube vegetable stock or meat stock or tablespoon
- 200 ml red wine, dry (e.g. Italian or French country wine)
- 200 g sweet cream
- salt
- Parmesan, freshly grated
Print Recipe
Pin Recipe Instructions
- Remove dirt and sand from the mushrooms with a bristle brush or kitchen paper, do not wash. Cut off dry stem ends. Slice small mushrooms as they are, halve or quarter larger ones beforehand.
- Peel, wash and dice the onions. Peel, wash and finely chop the garlic. Cut the bacon into small cubes.
- Core and finely chop the chilli. The amount and degree of spiciness are left to individual taste. I use a Thai chilli spiciness level 6 - 8 on top of the specified ingredients. So the spiciness is pleasantly fiery, but does not drown out the other flavors.
- Heat the oil in a large pan. Let the bacon in it slowly simmer for 2 minutes over a mild heat, until the fat is translucent, do not brown or fry. Add onions, garlic and chilli, sauté for 5 minutes. Sprinkle with sugar, let caramelize for 1 minute, stirring.
- Switch the stove to full power. Add the mushrooms, sprinkle with thyme and paprika and fry for 2 minutes, turning constantly. Deglaze with red wine, add stock cube and tomato paste, dissolve while stirring and bring to the boil.
- Turn the stove back to medium heat and stir in the cream. Cook uncovered for 10 minutes and reduce, stirring occasionally. Finally, if necessary, round off again with a little salt and / or sugar.
- Goes well with pasta, whether as a starter or main course. Freshly grated parmesan gives the dish the finishing touch.
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