Summary

Ingredients

• 750 g mushrooms, small
• 1 large vegetable onion (s)
• 1 clove garlic
• 3 tablespoon tomato paste
• 3 tablespoon vinegar
• 300 ml water
• 4 tablespoon oil, unflavoured
• Salt and pepper, freshly ground
• 1 bunch parsley

Print Recipe Pin Recipe

Instructions

1. Clean the mushrooms, cut larger ones in half. Finely chop the onion and garlic.
2. Then put all the ingredients, except for the parsley, in a saucepan and mix well. Cover and simmer over a mild heat for 3 to 4 hours, stirring occasionally. In a pressure cooker 1.5 to 2 hours.
3. If necessary, season again with salt, pepper and vinegar and mix in the chopped parsley.
4. Even if it seems too runny at first, after the cooking time you get a wonderfully creamy and aromatic dish. Fresh baguette tastes best with it.