Caramelized Mushrooms with Red Wine and Nuts
- Mushrooms 300 g
- Raw Cane Sugar 100 g
- Red wine 2 glasses
- Shelled walnuts 100 g
- 2 cloves
- 1 sprig rosemary
- Oil (to taste)
- salt (to taste)
Clean and slice the mushrooms coarsely. Chop the walnuts with rosemary.
Heat oil in pan and add the cloves and saute for 2 minutes, then put the nuts with rosemary and mushrooms to skillet. Jumping, salt and send over medium heat with lid.
As soon as the mushrooms will have lost all the water add sugar jumping mushrooms and cook covered for 1 minute. Deglaze with the red wine and allow it to restrict the wine without cover.