Sol Tarasco Charanda Anejo Hongos Recipe

Cooking Instructions

1. 1

   Prepare the Mushrooms

   Soak the dried porcini mushrooms in warm water for about 15 minutes. Drain and chop, reserving the soaking liquid. Slice the fresh shiitake mushrooms.

2. 2

   Sauté Aromatics

   In a large skillet, heat olive oil over medium heat. Add the chopped onion and minced garlic, sauté until translucent.

3. 3

   Cook Mushrooms

   Add the chopped dried porcini and fresh shiitake mushrooms to the skillet. Cook for about 5-7 minutes until mushrooms are softened.

4. 4

   Add Liquid and Seasoning

   Pour in the reserved porcini soaking liquid and vegetable broth. Stir in fresh thyme, salt, and black pepper. Bring to a simmer.

5. 5

   Incorporate Charanda

   Once the mixture is simmering, add the Charanda Anejo. Let it simmer for an additional 10-15 minutes, allowing flavors to meld.

6. 6

   Serve

   Taste and adjust seasoning if necessary. Serve warm as a side dish or a topping for grilled meats.