Mushrooms Italia

My Mushrooms Italia that I cooked for a dinner party. Its mushrooms with the Italian meats coppa, prosciutto and pancetta. And some fresh tarragon.

Take a bunch of mushrooms and place them in large pan [photo] with clarified butter (so they won't burn.) Cook on high heat. It may seem like too much but they'll shrink down. Stir occasionally and soon the mushrooms will exude their liquid [photo]. Keep stirring and keep an eye on the liquid [photo].

In another pan cook shallots and garlic in olive oil on medium heat. After the shallots have softened, add the pancetta, coppa and prosciutto [photo]. Stir occasionally.

When all the liquid has evaporated [photo] from the mushrooms, add a couple of cups of Chianti or other dry red wine. Stir for a few minutes. When the wine has cooked down a little, add the meats [photo]and a dash or so of freshly cut tarragon. Continue cooking until the wine has evaporated. Add a bit more tarragon and you are all set!