Soak mushrooms beforehand.
Fry onion with a pinch of salt and pepper on oil. Then add prunes, bay bolete, Red Lunch BIO, garlic, herbs, yeast flakes – fry all ingredients together for a while.
Pour in the vegetable stock and cook until the liquid is reduced by ¾. Then blend everything into a smooth paste, season to taste with salt and pepper. Then put the mixture into a baking mold. On top of the dish put fried fresh boletus mushrooms or dried plums (fresh boletus mushrooms can be replaced by dried ones which have been soaked in water).
Bake the whole dish in the oven first for 15 minutes at 185 °C, then lower the temperature to 160 °C and bake for another 25 minutes.
Soligrano wishes you delicious!
Author of the recipe: Chef Kolumna Park.
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