Cogumelos Vila Vicosa

A mushroom recipe from Vila Vicosa in Évora in the region of Alentejo.

Cogumelos Vila Vicosa

Cogumelos Vila Vicosa, served with crusty bread
Servings:	Serves 4
Ready in:	35 minutes
Prep. time:	10 minutes
Cook time:	25 minutes
Difficulty:

Reduce the stock by half

Cogumelos Vila Vicosa, cooking the mushrooms

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 1 kg small mushrooms, wiped
• butter or olive oil
• 2 large onions, diced or chopped
• 360 ml red wine
• 2 tablespoons tomato purée
• 12 slices presunto or Spanish jamón serrano, diced
• 200 g walnuts, chopped
• Tabasco sauce, to taste
• A pinch of thyme
• Seasoning, to taste

Method

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.

Serving suggestions

Traditionally this is served on slices of fried bread.

Variations

If you cannot get the ham, substitute it with 8 rashers of unsmoked back bacon, which have been grilled.

I added about 6 cloves of crushed garlic and used sliced chorizo instead of the ham. Although it does not look that great, it has been hailed a success and already been requested again! --Chef 09:37, 13 March 2011 (GMT)