|
Classic
Cook Books
< last page | next page >
page 74
pleasant odor. Then cut them in rather large slices and dip them in flour before
putting in the frying pan. Olive oil is best for frying mushrooms and the
seasoning is composed exclusively of salt and pepper to be applied when they are
frying. They can also be dipped in beaten eggs after being sprinkled with flour,
but this is superfluous.
98
STEWED MUSHROOMS
(Funghi in umido)
For a stew the mushrooms ought to be below middle-size. Clean, wash and cut as
for the preceding. Put a saucepan on the fire with olive oil, one or two cloves
of oil and some mint leaves. When the oil begins to splutter, put the mushrooms
in without dipping in flour, season with salt and pepper and when they are half
cooked pour in some tomato sauce. Be sparing however, with the seasoning, in
order that the mushrooms do not absorb it too much and so lose some of their own
delicate flavor.
99
DRIED MUSHROOMS
(Funghi secchi)
Mushrooms are an excellent condiment of various dishes and for this reason it is
well to have some always at hand. Since, however, it is not
< last page | next page >
Classic
Cook Books
|
