Stewed Mushrooms
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- mushrooms, below medium size
- olive oil
- garlic
- nepitella (calamint)
- salt and pepper
- plain tomato sauce
Instructions
- Clean and thinly slice the mushrooms.
- Heat oil with crushed garlic and nepitella (calamint) until sputtering.
- Add the mushrooms unfloured, season sparingly with salt and pepper, and at half-cooked add plain tomato sauce.