- white mushrooms - 30 Grams (dried)
- olive oil - 2 items. spoons
- leeks - 2 pieces
- Salt and ground black pepper - - To taste
- garlic - 1 piece
- of mushrooms - 450 Grams
- fennel seeds - 1/2 teaspoons
- bay leaves - 2 pieces
- tomato paste - 1 st. a spoon
- tomatoes - 600 Grams
- Marsala wine - 1/2 cup
- vegetable broth - 4 glasses
Soak the ceps in 1 glass of warm water until soft, about 20 minutes. Drain and cut into large pieces. Strain the water from the mushrooms through the cheesecloth and set aside. In a large saucepan, heat the oil over medium heat. Add the leeks, season with salt and pepper and fry for 5 minutes. Add the garlic, ceps and chopped mushrooms, season with salt and pepper. Cook for 7 minutes until the mushrooms begin to acquire a brown color. Add the seeds of dill, bay leaf, tomato paste, tomatoes and cook for 3 minutes. Add wine (if you will use it), liquid from white mushrooms and vegetable broth. Reduce heat and simmer for 30 minutes. Remove laurel leaves before serving.
Servings: 4