Difficulty: Average Time: 30 minutes Servings: 6 people

Ingredients:

• 500g of mushrooms
• 500g of cleaned Borettane onions
• 3 cloves of garlic
• 2 tablespoons flour
• 2 cloves
• 1 glass of broth
• 2 tablespoons sugar
• 1/2 cup vinegar
• Parsley
• EVO oil from the Le Fascine oil mill
• Donkey
• Sale
• Pepper

Preparation:

1. Prepare the broth.
2. Meanwhile, brown the garlic in a pan with a little EVO oil from the Le Fascine oil mill.
3. Add the mushrooms cut into thin slices.
4. Season with salt and pepper and cook over low heat until the mushrooms are soft.
5. Turn off the heat and season with parsley to taste.
6. In another pan, brown the onions with a knob of butter.
7. Conditions with balance.
8. When they start to brown, add the flour and toast them briefly.
9. Blend with the broth and add the cloves.
10. Simmer until the onions are soft, adding more broth if necessary.
11. Once the onions have softened, add the sugar and vinegar and continue cooking until they have caramelized.

Enjoy your meal from Frantoio Le Fascine!

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