Method :
-
Trim the ends off the mushroom stalks.
-
Brush away any dirt and grit and wash
quickly under cold running water.
-
Pat dry with paper towels.
-
Slice the caps into thin strips and
dice the stalks.
-
Sauté the garlic in the oil with the
calamint over a low heat for 3-4 minutes.
-
When the garlic starts to color, add
the mushroom stalks.
-
Season with salt and pepper and cook
for 5 minutes.
-
Add the caps and cook for another 5
minutes.
-
If necessary, stir in enough hot water
to keep the mushrooms moist.
-
Finally, stir in the tomato purée, and
more seasoning, if needed.
-
Simmer gently for 10-12 minutes.
-
Serve hot.
Serves 4
Preparation
: 10 minutes
Cooking
: 30 minutes
Recipe grading : easy
Suggested wine : a dry white (Vernaccia di San Gimignano)
This same recipe can be made with a
variety of wild mushrooms. Cooking times may vary according to the type
of mushroom used. For a stronger mushroom flavor, omit the tomato purée.
These mushrooms make a delicious side dish and a wonderful sauce for
fresh pasta.
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