Ciao Italia: My Lifelong Food Adventures in Italy
Mary Ann's newest book contains over 150 recipes, 60 gorgeous food photos, and many scenic pictures of Italy taken by Mary Ann on her travels through the years.
1/2 can of chicken broth
2 tablespoons of olive oil
4 tablespoons of cooking wine
1 tablespoon of Worcestershire sauce
1/2 teaspoon of garlic
2 portabella mushrooms
Add all ingredients in a small frying pan, cook slowly until mushrooms are tender. Cut into strips but serve as if it whole. Drip the wonderful reminder of the juices over mushroom just before serving. Serve with a semi-sweet wine like GewÃ¼rztraminer Lieblich from Germany, or Berlinger white zinfandel from California. Also to make it all that it can be, serve with hot french bread or something similiar.