Slow-Cooked Pork Ribs with Mushrooms, Fino and Rosemary

Name: Slow-Cooked Pork Ribs with Mushrooms, Fino and Rosemary (Costillas con setas)
Yield: Serves 4
Cuisine: Spanish
Ingredients: 500 g fresh wild mushrooms such as chanterelles, trompettes de mort, porcini, pieds de mouton; 500 g fresh wild mushrooms such as chanterelles, trompettes de mort, porcini, pieds de mouton; 500 g fresh, flat field mushrooms; 500 g fresh, flat field mushrooms; 500 g fresh wild mushrooms such as chanterelles, trompettes de mort, porcini, pieds de mouton; 500 g fresh wild mushrooms such as chanterelles, trompettes de mort, porcini, pieds de mouton; 500 g fresh wild mushrooms such as chanterelles, trompettes de mort, porcini, pieds de mouton; 1.5 kg organic or free-range pork belly ribs (the Chinese type); 1 tablespoon dried porcini mushrooms, covered with 75 ml boiling water; 1.5 kg organic or free-range pork belly ribs (the Chinese type); 6 tablespoons olive oil; 1 tablespoon dried porcini mushrooms, covered with 75 ml boiling water; 200 ml water; sea salt and black pepper; sea salt and black pepper; 1 teaspoon finely chopped fresh rosemary; 200 ml fino sherry; 2 garlic cloves, finely chopped

Costillas con setas

Preparation info

Serves
4

Difficulty
Medium

Appears in

Moro

By Samantha Clark and Samuel Clark

Published 2001

About

The pork should be nearly falling off the bone in this wonderfully rich, autumnal dish. If you can get hold of chanterelle mushrooms (August to November), it makes the dish look particularly handsome.

Ingredients

500 g fresh, flat field mushrooms
500 g fresh wild mushrooms such as

Europe
Spain
Main course
Stew
Spicy
Autumn
November
Gluten-free
August
Mediterranean

Method

First pick over the fresh mushrooms for any bits. If they are particularly dirty, wipe them with a damp cloth. Slice the mushrooms up roughly. In a large frying pan over a medium heat, add half the olive oil and when it is hot, the fresh mushrooms. Stir well and cook for 10 minutes or until soft. Season with salt and pepper, drain off any excess oil and set aside.

Meanwhile in a large,