Krupoto with mushrooms and basil

Well cooked grits mixed with mushrooms sauteed in onion base, seasoned with basil, garlic and butter.

Ingredients:

400 g of grits or groats 400 g of fresh porcini or other mushrooms 2 tbsp olive oil 2 tbsp butter 4 pcs garlic cloves 1 pcs onion 1 l water pinch of ground cumin pinch of dried thyme a handful of basil leaves ground white pepper salt

Procedure:

1. Rinse and wash the groats well in cold water and drain
2. Heat 1 tablespoon of olive oil in a pot, add the groats and stir fry, then pour in water, add half of the peeled onion, add salt, bring to a boil and cook under a lid until tender
3. In a deeper frying pan, fry the remaining peeled finely chopped onion and peeled finely chopped garlic cloves in the remaining olive oil and 1 tablespoon butter, add the mushrooms and fry
4. Then season with salt, pepper, a pinch of ground cumin and thyme, cover and simmer for about 10-15 minutes until tender, if necessary, you can add a little water
5. Drain the soft groats, mix with 1 tablespoon butter, sautéed mushrooms, torn basil leaves and serve.

Recommendation:

When serving, you can add grated Parmesan or other cheese and replace the basil with parsley. If you don’t have fresh mushrooms, you can substitute mushrooms or oyster mushrooms.