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Preparare il ragù riscaldando un cucchiaio di olio a metà degli di burro in una padella grande su fiamma media aggiungete metà dei funghi, insaporite con sale pepe e alzate la fiamma.
Cuocere mescolando spesso e proseguire la cottura fino a evaporazione così che i funghi cominciano a caramellare.
Aggiungere metà dell'aglio e del timo e cuocere ancora per un minuto, versare il contenuto della pentola in un piatto e mettere da parte.
Ripetere l'operazione con i funghi rimasti usando il resto dell'aglio e del timo.
Versare di nuovo il primo gruppo di funghi nella padella, aggiungere il vino e il brodo, abbassare la fiamma e far sobbollire per15 minuti fino a quando il liquido non si è ridotto a metà.
Controllare il condimento.
Ragù di funghi
RSI Pentole volanti 22.08.2022, 14:20
Contenuto audio
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