Soak porcini mushrooms
in 3/4 cup warm water for 20 minutes.
Melt oil and butter in
a large casserole. Put in onion, carrot and celery, and cook until softened.
If using sufreit, place frozen cubes in pan now . When vegetables have
softened, remove with slotted spoon and place on the side. Put in chicken
pieces and brown on all sides. If chicken renders too much fat, remove
pieces and pour off extra fat.
Return chicken to pan
with reserved onion, carrot, celery, cloves, tomatoes and wine. Remove
porcini from soaking liquid. Add to pan with 1/2 cup soaking liquid. Cook
until tender, about 1 hour.
About 15 minutes before
chicken is done, add white mushrooms. Season with salt and pepper to taste.
Serves 4- 6
recipe from www.inmamaskitchen.com
Contributor: Jenny Cavanna for Caterina Bosselli
Cutting on the
slanted cut exposes more of the vegetable for speedier cooking and better
absorption of the mingled flavors in a stew.
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