CRUZ RUBY is a Ruby Port, with red fruits flavours that goes perfectly with chocolate desserts.

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Recipe Sautéed mushrooms with port

People : 4 Preparation :10 Cooking time :30

Ingredients :

  • 200g oyster mushrooms
  • 200g chestnut mushrooms
  • 10g dried trompette mushrooms
  • 1 onion
  • 50ml red wine vinegar
  • 2 cloves garlic
  • 2 sprigs thyme
  • 100ml Cruz Ruby Port
  • Olive oil
  • Fleur de sel
  • Black pepper

Preparation :

  • Soak the trompette mushrooms in plenty of water.
  • Slice the onion and fry it in olive oil until softened, but not browned. Add the vinegar and reduce. Set aside.
  • In a frying pan on a medium-high heat, first sauté the chestnut mushrooms, then the oyster and trompette mushrooms. Add the garlic and thyme.
  • Add the reserved onion to the mushrooms and pour over the port. Cook briefly on high heat.
  • Season with fleur de sel and freshly ground black pepper.

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