Stewed Mushrooms Cazuela

• 16 units of big mushrooms
• 2 garlic cloves
• 1 tablespoon of chopped parsley
• 150 ml red wine
• 150 ml of concentrated beef stock
• fresh parsley leaves

1. Chop the garlic.
2. Chop into slices the raw ham.
3. Clean the mushrooms with a wet towel.
4. Cook the garlic with the ham in a saucepan or pot for a pair of minutes on low fire.
5. Add the mushrooms, golden fry quickly, add the red wine and let it reduce.
6. Add the beef stock, the chopped parsley and let it stew until mushrooms are tender.
7. Serve in clay pots (cazuelas de barro) or ceramic pots decorating with the parsley leaves.
8. You can use portobello mushrooms.
9. You can change the red wine for white wine if you prefer.

units of big mushrooms, garlic, parsley, red wine, beef stock, parsley

Taken from www.food.com/recipe/stewed-mushrooms-cazuela-364018 (may not work)