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Mushrooms in Green Sauce

Funghi al Verde

Serves 4



1 large bunch flat leaf parsley

2 big cloves garlic, peeled

2 tablespoons butter

1/4 cup Filippo Berio extra virgin olive oil

1 pound porcini or mixed fresh mushrooms,stemmed, wiped with a damp cloth, and thinly sliced

Salt to taste

Grinding fresh black pepper to taste




Finely mince the parsley with the garlic.


Heat the butter and olive oil in a sauté pan.Add the garlic and parsley and cook over medium heat until the mixture softens.


Add the mushrooms, salt and pepper. Stir tocombine the ingredients then cover the pan and allow the mushrooms to cook overlow heat for about 7 minutes. Uncover the pan and cook until no liquid remainsin the pan. Serve hot.


Note: Do not keep mushrooms in plastic bags or plasticcontainers from the grocery store; the trapped moisture will make for slimymushrooms; keep mushrooms in brown paper bags and use within two days ofpurchase. Trust me; if you keep them too long, you could be looking at worms oreven maggots.


This recipe is featured on show 1905 - Piedmont Cooking.



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