Stuffed peppers with porcini mushroom sauce
4 servings
60 minutes
Stuffed peppers in a white mushroom sauce are an exquisite dish of Mediterranean cuisine, embodying a harmony of flavors and aromas. The combination of tender veal mince infused with spices and herbs, along with the soft texture of boiled rice, creates a rich and balanced taste. White mushrooms, known for their refined aroma, enrich the sauce, giving it depth and velvetiness. Tomatoes and celery add freshness, while sour cream completes the composition with a soft creamy note. Peppers, lightly sautéed and simmered in mushroom broth, become incredibly juicy and flavorful. This dish is perfect for a cozy family dinner or a festive feast, offering enjoyment of the rich bouquet of Mediterranean flavors.
1
Soak a handful of dried white mushrooms in cold water, let them steep, rinse, strain, and boil. Add salt while boiling.
- Fresh mushrooms: 100 g
2
Boil the rice. Sauté onion and carrot in olive oil.
- Rice: 100 g
- Onion: 1 piece
- Carrot: 1 piece
3
Mix the minced meat with vegetables and rice. Season with salt, pepper, add chopped herbs and spices to taste. Stuff the peppers, cleaned of seeds, with the filling.
- Ground veal: 500 g
- Rice: 100 g
- Onion: 1 piece
- Carrot: 1 piece
- Green: 100 g
4
Grease the bottom of a deep skillet with olive oil, lightly fry the peppers, and pour in mushroom broth halfway. Let them simmer on low heat.
- Fresh mushrooms: 100 g
5
For the sauce, chop boiled white mushrooms, fry them in a pan, add half a stalk of celery sliced into rings, then 3 large ripe tomatoes, and lightly salt. Let everything stew in its own juice. At the end, add sour cream, mix well, and add herbs.
- Fresh mushrooms: 100 g
- Celery: 1 piece
- Tomatoes: 3 pieces
- Sour cream: 50 g
- Green: 100 g
6
Serve the peppers with sauce.