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Conserva of Porcini Mushrooms, Capers and Lemon<\/p>\nConserva of Porcini Mushrooms, Capers and Lemon<\/p>\n
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\u00bc cup (60 mL) olive oil, divided<\/p>\n
1 cup (250 mL) finely diced onions<\/p>\n
1 lb (450 g) porcini mushrooms (or buttons, chanterelles, etc.)<\/p>\n
2 T. (30 mL) minced garlic<\/p>\n
1 cup (250 mL) stewed (and crushed) tomatoes zest and juice of 1 lemon<\/p>\n
1 T. (15 mL) small capers<\/p>\n
2 T. (30 mL) chopped fresh marjoram, thyme, or flat-leaf parsley<\/p>\n
salt and pepper, to taste<\/p>\n
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This combination of fresh porcini, garlic, and lemon will transport you to the tapas bars of Spain. A great accompaniment to a tapas table, conserva is excellent with crusty bread or spooned over a piece of pan-roasted fish. In a skillet, heat about 2 tablespoons (30 mL) of the oil and then add the onions. Saut\u00e9 until the onions soften and begin to brown. Add the porcini and garlic and saut\u00e9 until the mushrooms lose moisture and begin to brown. Add the tomatoes, lemon zest and juice, capers, and herbs. Cook, stirring constantly until the tomato reduces to a thick paste. Add the reserved olive oil and season well with salt and pepper. Let cool and serve at room temperature over grilled bread or oysters. tapas, mezes, and pickles<\/p>\n","protected":false},"excerpt":{"rendered":"
Conserva of Porcini Mushrooms, Capers and Lemon \u00bc cup (60 mL) olive oil, divided 1 cup (250 mL) finely diced onions 1 lb (450 g) porcini mushrooms (or buttons, chanterelles, etc.) 2 T. (30 mL) minced garlic 1 cup (250 mL) stewed (and crushed) tomatoes zest and juice of 1 lemon 1 T. (15 mL) small capers 2 T. (30 mL) chopped fresh marjoram, thyme, or flat-leaf parsley salt and pepper, to taste This combination of fresh porcini,…<\/p>\n