Cogumelos Vila Vicosa

• 2 14 lbs small mushrooms, wiped
• butter or olive oil
• 2 large onions, diced
• 1 12 cups red wine
• 2 tablespoons tomato puree
• 12 slices presunto, diced (my substitute with jamon serrano )
• 12 lb walnuts, chopped
• Tabasco sauce, to taste
• 1 pinch thyme
• seasoning, to taste

1. Melt the butter in a pan and fry the onions until they are soft.
2. Add the mushrooms, wine, tomato puree, Tabasco, thyme and seasoning.
3. When the mushrooms are almost cooked, drain off the liquid into another pan and reduce this by half.
4. Return the liquid to the mushroom.
5. stir in the ham and walnuts and serve.
6. Variations.
7. If you cannot get the ham, substitute it with 8 rashers of unsmoked back bacon, which have been grilled.

mushrooms, butter, onions, red wine, tomato puree, presunto, walnuts, tabasco sauce, thyme, seasoning

Taken from www.food.com/recipe/cogumelos-vila-vicosa-483702 (may not work)