Summary

Ingredients

• 100 g mushrooms, brown
• 100 g chanterelles
• 15 g porcini mushrooms, dried
• water for soaking
• 1 red pepper (s)
• 1 onion (s), diced
• 75 g ham, diced
• 1 tablespoon rosemary
• 1 tablespoon thyme
• 1 tablespoon oregano
• salt and pepper
• olive oil

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Instructions

1. Wash the dried porcini mushrooms and soak for a few hours. Clean the mushrooms and quarter them if necessary (depending on size). Wash the peppers and cut into small cubes.
2. Fry the cured ham in a little olive oil, add the diced onion and sweat until translucent. Also add the chopped rosemary needles. When everything is nicely sweated, add the drained porcini mushrooms. After two to three minutes, add the mushrooms and peppers to the pan.
3. When the vegetables and mushrooms are done, season with salt and pepper and add the herbs. Tastes very good with briefly roasted meat.