Funghi porcini al tegame

Yield: 1 Servings

Measure Ingredient
2 pounds Fresh wild mushrooms
½ cup Extra Virgin olive oil
3 \N Anchovy fillets,; finely chopped
2 \N Cloves garlic,; crushed
6 larges Ripe tomatoes,; peeled, seeded and c
3 \N Sprigs mint,; finely chopped
\N \N Salt
\N \N Pepper
\N \N Some slices of french bread fried in butte

Clean, wash and slice the mushrooms. Heat the oil in a shallow pan (preferably earthenware), add the anchovies and cook until they're dissolved into a paste. Add the mushrooms, garlic and tomatoes, the mint, a little salt and a generous sprinkling of freshly ground pepper. Cover the pan and cook over a medium-high heat, stirring ocassionally, for about 15 minutes. Discard the crushed garlic and serve the mushrooms very hot, garnished with the fried bread. Posted to EAT-L Digest 24 Aug 96 Date: Sun, 25 Aug 1996 04:26:16 EDT From: erika metzieder <100627.3022@...>

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