Perlotto with porcini mushrooms and mussels
Delicate perlotto with dried porcini mushrooms and mussels with subtle wine flavoring
Ingredients
| pearl mushrooms 200 g |
| dried porcini mushrooms 20 g |
| onions 2 pcs |
| olive oil 20 ml |
| white dry wine 50 ml |
| garlic 3 cloves |
| butter 30 g |
| boiling water 0,5 l |
| TO TASTE: |
| salt |
| thyme |
| ground black pepper |
| TO SERVE: |
| mussels in oil |
Instructions
Step 1
Pour cold water over the pearl quarters and leave overnight.
Step 2
Soak the mushrooms in hot water for 20 minutes, then wash, put them in a pot, pour boiling water, add onion cut into four parts, crushed garlic, thyme and cook for 20 minutes. Then drain the mushrooms on a sieve and strain the broth through gauze.
Step 3
Cut the second onion into cubes and sauté it in vegetable oil. Add perlovka, fry a little, pour in the wine and evaporate the alcohol. Then gradually pour in the mushroom broth and, stirring, bring the cowpea to readiness.
Step 4
Add mushrooms (if necessary, chop), salt, pepper, butter. Mix well.
Step 5
Serve perlotto with mussels.
