Mushrooms in Marsala sauce tartine with bean spread
maca
maca

Mushrooms in Marsala sauce tartine with bean spread

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Ingredients

  • 4 servings
  • ½ cup onion in thin strips
  • 2 tablespoons muscovado sugar
  • 2 cloves garlic minced
  • 500 gr mixed mushrooms in strips (I used shiitake and oyster mushrooms)
  • ½ cup chicken broth
  • ½ cup Marsala wine
  • 1 tablespoon red wine vinegar or raspberry
  • ½ tablespoon chopped thyme
  • 2 tablespoons ghee
  • Salt and pepper to taste
  • 2 cups cooked white beans
  • ½ cup olive oil
  • ¼ cup water
  • 1 clove of garlic
  • ½ tablespoon red wine vinegar or raspberry
  • ½ tablespoon thyme
  • Salt and pepper to taste
  • Sourdough bread to serve

Instructions

    For the bean spread blend all the ingredients and season with salt and pepper to taste
    Reserve in a jar
    For the mushrooms, heat the ghee and add the onion
    Let cook until it starts to change to a light brown color
    Add the vinegar and thyme and let it reduce a little
    Add the sugar and combine until dissolved
    Add the broth and wine and combine everything until a slightly thick
    Add the mushrooms and cook in the sauce until they start to soften
    Season with salt and pepper to taste
    Slice the bread, spread the bean spread and add a layer of the mushrooms
    Serve

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