After breakfast of mushrooms and scrambled eggs at Carluccios I decided to repeat a recipe I made earlier in the week - actually part of a recipe. For a pot luck lunch at the office I made crepes filled with a cheesy bechamel sauce and a fabulous mushroom concoction which proved more delicious than I thought possible.
So today I am repeating the mushroom part.
Saute some chopped onion in oil until brown and caramelised. Add torn up mushrooms - as many as you want. Soak some dried porcini in boiling water. When they are soft, drain them and toss into the mushroom and onion mix in the frypan. (My hot tip: if you want the porcini in smaller pieces, rather than cut them when they have soaked which can be really messy, rip them up before you soak them.) Add some red wine, some tomato passata, salt, dried chilli flakes, strained porcini liquid (strain this to remove any dirt) and simmer until the liquid reduces and mixture is thick.
I'm not sure what I'm going to serve this with this time. I think it will go nicely with some brown basmati rice, and it should be great with some pasta - maybe tagliatelle. Only problem is, if I have it for lunch at work, I can't enjoy a glass of red with it...
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