Boletus stew

For a large meal of boletus stew fresh mushrooms, which must be peeled, rinsed and well chopped must be used.

Well chopped onion, carrot and garlic are added into a fitted pan, in which some butter is then left
to melt.

After having stewed the vegetables at a low flame, the boletus and some milk are mixed into the
pan, which is then to be covered with a lid and left to boil at a low flame.
A bit of liquid cream must be added at the end, and when the dish has finished cooking, some well-
chopped dill can be sprinkled on top. The stew is served along with polenta.

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