Sauted mushrooms with Port

bouteille-ruby

Sauted mushrooms with Port

To enjoy with CRUZ Ruby

  • picto-personnes
    4 pers.
  • picto-temps
    10 mins.
  • picto-facile
    Easy
Preparation
  1. Soak the trumpet mushrooms in plenty of water.
  2. Finely chop the onion and sauté in the olive oil until softened but not browned. Add and reduce the vinegar. Set aside.
  3. In a frying pan on a medium-high heat, first sauté the button mushrooms and then the oyster and trumpet mushrooms. Add the garlic and thyme.
  4.  Take the onion you set aside earlier and add to the mushrooms. Pour in the port. Cook briefly on a high heat.
  5. Season with fleur de sel and freshly ground black pepper.
Ingredients
  • 200 g oyster mushrooms
  • 200 g button mushrooms
  • 10 g dried trumpet mushrooms
  • 1 onion
  • 50 ml red wine vinegar
  • 2 garlic cloves
  • 2 sprigs of thyme
  • 100 ml CRUZ Ruby Port
  • Olive oil
  • Fleur de sel
  • Black pepper

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