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@...>