These carrots are delicious served with a leg of lamb and mashed potatoes. You will see!
Ingredients:
- A dozen dry Chinese mushrooms (dongu) or fresh shiitake mushrooms
- 125 ml Madera wine
- 50 ml olive oil
- 750 ml thinly sliced carrots
- 2 ml salt
- 30 gr thinly sliced Prosciutto
- 3 garlic cloves
- 50 ml fresh parsley or 10 ml if dry
- Pepper from the mill
Method:
- Wash and pat dry the fresh mushrooms. If you are using the dongu, make sure to properly rinse them a few times to remove the strong smell of this type of mushroom
- Marinate them in the wine for about one or two hours Drain the mushrooms and keep the wine on the side
- Slice the mushrooms and keep them on the side
- Heat oil and sauté the carrots, medium heat, for about 10 minutes, mixing time to time
- Add salt, mushroom and wine
- Sauté another 10 minutes, until the carrots start turning golden brown
- Add Prosciutto and garlic, and cook another minute
- Add parsley and pepper
- Check seasoning and serve
