Cardoncelli mushroom soup is one of the typical dishes of Basilicata , usually served at dinner with homemade bread. It should be prepared in autumn with mushrooms that arise spontaneously in the fields or in winter with cultivated mushrooms . This is a quick and easy recipe to make. Like all the recipes of Basilicata that I propose, this too is an ancient recipe of the peasant tradition. A comfort food , a simple dish that pampers the soul with flavors of the past. This is vegan soup , therefore also excellent for those who follow a diet without food of animal origin.
If you love mushrooms I suggest you also try the recipe for chicken with mushrooms.
Cardoncelli mushroom soup
Ingredients for 4 servings
- 500 g of cardoncelli mushrooms
- 4 tablespoons of extra virgin olive oil
- A clove of garlic
- 2 peeled tomatoes
- Salt to taste
- Pepper as needed
- A sprig of parsley
How to make mushroom soup
Clean the mushrooms , wash them under cold running water and cut them into pieces.
Put the oil, the slightly crushed clove of unpeeled garlic in a pot or pan and brown it slightly, add the previously cut cardoncelli mushrooms only now, cook them for about 5 minutes and add the peeled or fresh tomatoes, salt and parsley.
Cook over medium-low heat adding the necessary water a little at a time and only if the sauce tends to dry out too much.
As soon as the tomato is cooked and tasty, turn off the gas and put some pepper if you like, let it rest for a while before serving the soup .
You can also use mushrooms cooked in this way to season pasta, but in this case you will have to add more tomatoes.
How to prepare the cardoncello mushroom
These mushrooms are excellent in different preparations with baked potatoes, molliced, sautéed, with carpaccio, with risotto and with pasta.
Did you know that…
Cardoncello is an important food from a dietary point of view , ideal for those who follow a low-calorie diet with 28 calories per 100 g of product.
