Delicious served with fried polenta or mashed potato.
2 or 3 cloves garlic
60g dried porcini mushrooms
500g fresh mushrooms, sliced
1 bunch parsley, finely chopped
Salt & pepper
Soak dried Porcini in about 200ml of boiling water.
Slice the onions, and fry over a low heat until soft and starting to colour. Stir occasionally. Add chopped garlic and cook for a few minutes more, then add the sliced mushrooms. Turn heat up and cook until mushrooms are soft and halved in volume, turning regularly to prevent sticking and ensuring all mushrooms are cooked.
Now take the soaked Porcini out of the water (keep the water, this is your stock) and finely chop, then add to the cooked mushrooms.
Add the Porcini water and bring to the boil. Turn heat down, cover and simmer for about half an hour. Check every so often and add water or vegetable stock if liquid required. Once cooked the liquid should have thickened so it is like a gravy. Boil to reduce if necessary.
Add salt and pepper to your taste. Mix through parsley a few minutes before serving.