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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Portuguese A mushroom recipe from Vila Vicosa in Évora in the region of Alentejo. Presunto is the name given to dry-cured ham from Portugal, similar to Spanish jamón or Italian prosciutto.. Serving suggestions Traditionally this is served on slices of fried bread. Ingredients:
2 1/4 lbs small mushrooms, wiped |
butter or olive oil |
2 large onions, diced |
1 1/2 cups red wine |
2 tablespoons tomato puree |
12 slices presunto, diced (my substitute with jamon serrano ) |
1/2 lb walnuts, chopped |
tabasco sauce, to taste |
1 pinch thyme |
seasoning, to taste |
Directions:
1. Melt the butter in a pan and fry the onions until they are soft.
2. Add the mushrooms, wine, tomato purée, Tabasco, thyme and seasoning.
3. When the mushrooms are almost cooked, drain off the liquid into another pan and reduce this by half.
4. Return the liquid to the mushroom. stir in the ham and walnuts and serve.
5. Variations.
6. If you cannot get the ham, substitute it with 8 rashers of unsmoked back bacon, which have been grilled.
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