Greek Mushrooms

Did you know that Hippocrates drew attention to the value of this product, writing in 400 BC. a treatise on mushrooms? They cost a lot of money then and served ... the main means for pulling boils.

Ingredients

• 1 tbsp. l. orange or red currant jam
• 175 g of fatty natural yogurt or curdled milk
• 15 saffron stamens, soaked in 1 tsp. boiling water
• 40 g dried porcini mushrooms
• 20 ml brandy
• 2 tbsp. l. chopped fresh thyme
• parsley
• salt
• 700 g fresh porcini mushrooms
• 100 g sweet red onion
• 3 tbsp. l. unrefined olive oil
• garlic - 2 cloves

Directions

1. Soak dry mushrooms in a mixture of 4 tbsp. l. boiling water with salt, jam and cognac for 30-40 minutes. Take out (keep the liquid), dry and grind. Cut the onion into half rings and fry in 6 tbsp. l. olive oil until soft, 5-7 min. Add the quartered mushrooms, dried mushrooms, thyme and minced garlic to the skillet. After 2 min. add chopped parsley and the liquid in which the dry mushrooms have been soaked. Simmer over medium heat until mushrooms are soft and the liquid evaporates by two-thirds, 25-30 minutes. Sprinkle with salt and pepper. Mix the yoghurt with the saffron infusion and the remaining olive oil. Add to the mushrooms removed from the heat and stir. Serve hot or cold with fresh crispy bread.