Maseru From the Nona – Poschiavo, Puschlav

Have fun preparing this mushroom dish!

Cut the bottom of the mushrooms fresh and clean them with a brush. Cut lengthwise into slices. Cut the egg sponges at the bottom. Slightly scrape the stems from top to bottom, clean the caps with a brush. If necessary, briefly shower and dry with kitchen roll. Pluck larger mushrooms apart.

Cut off the tips of the beans. Cut in half crosswise. Cut the tomatoes into quarters or sixths, depending on their size. Cut the carrots into fine wheels and chop the onion.

Heat the oil in a frying pan. Sauté the onion and mushrooms briefly. Dust with flour and mix thoroughly. Douse with most of the soup. Add the tomato puree. Put a sprig of each herb aside for garnish. Add the remaining herbs together with the prepared vegetables. Season to taste. Simmer gently on low heat for one hour. Stir a little from time to time. If necessary, add a little soup.

Before serving, remove the herbs. Arrange on plates and garnish with the herbs put aside.

Serve with coarse polenta, long grain rice or boiled potatoes.

Note, assuming no fresh porcini and chanterelle mushrooms: Take ten grams of dried men’s mushrooms, soak and mix with 200 grams of fresh, sliced mushrooms.

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