Dried mushroom and mint sauce

By now it is well known how mushrooms lend themselves well to the preparation of sauces e creams to flavour or season first courses or meat dishes. We propose in this regard a very easy recipeto do at any time: all you need to do is having dried previously some mushrooms (pegs in this case) and the rest will (almost) take care of itself.

Ingredients
dried chiodini mushrooms 50 g
one garlic clove
4 tablespoons of oil
tomato puree
juice of half a lemon
halls
pepper
mint leaves

Procedure
Soak dried mushrooms* in lukewarm water for at least three hours. Then make them brown in a saucepan with garlic and oil, adding 4 tablespoons of tomato puree and the juice of half a lemon. Then season with salt and pepper, if desired. Cook over low heat for about 30 minutes; if the sauce is too thick, it can be diluted with a few tablespoons of vegetable stock.

Just before serving add a ten or so mint leaves rinsed and shredded with your hands.

Enjoy your meal!

Programme
*How drying mushrooms can be found in various recipes in this section, but for your convenience, we would like to remind you that there is the special P2 programme, to be worked on for about 18 hours.