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 large bunch flat leaf parsley
2 big cloves garlic, peeled
2 tablespoons butter
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.