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manitaria sto fourno

Roasted mushrooms with balsamic vinegar

The original Messino balsamic vinegar is what makes this dish so special. Its acidity and intense aroma combined with red wine add the necessary intensity to the mushrooms. We suggest using multiple varieties of mushrooms to offer flavor and texture complexity.
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Servings 4
Εκτέλεση 1 hour

Υλικά
  

  • 250 gr mushrooms Agaricus
  • 250 gr mushrooms portobello
  • 20 gr Dried mushrooms
  • 1 large onion
  • 2 garlic cloves
  • 1 carrot
  • 2 stalks of celery
  • 1 tbsp tomato pulp 
  • 40 gr MESSINO balsamic vinegar
  • 200 gr Red wine(not sweet)
  • 250 gr Chicken broth (or vegetable broth)
  • Olive oil
  • Salt
  • Pepper
  • Thyme
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Οδηγίες
 

  • Preheat the oven  and switch it in hot air mode (180oC)
  • Wash your vegetables and chop them coarsely
  • Sauté the onion, carrot and celery until they are well browned and begin to smell
  • Add the garlic and when it starts to smell, add the tomato paste. Stir gently so that the tomato paste is distributed everywhere
  • Add the Messino Balsamic Vinegar and the red wine. When the alcohol has evaporated, add the chicken stock and simmer for about 20 minutes
  • Add the chicken broth and let it simmer for 20 min in low heat. When it is ready, strain your sauce and save it for later
  • Remove the sauce from the heat and put to one side
  • Place all the mushrooms in an ovenproof dish and sprinkle with salt, pepper and thyme
  • Pour the sauce over the mushrooms and bake for about 20 minutes
  • Serve in a deep dish withmashed potatoes. Enjoy!

Extra Tip:

  • Do not wash the mushrooms, just wipe the dirt out with some kitchen paper. We suggest serving the mushrooms with a rich potato puree