STEWED MUSHROOMS by THE CULINARY MUSICIAN

STEWED MUSHROOMS

My Bolognese mother taught me how to cook. I became so in love with cooking northern Italian cuisine that I paid off my student loans in Boston by cooking for people. I hope you enjoy the legacy of my mother in these original recipes inspired by mom’s love for homemade Italian food.

Ingredients

•  1 – 1/1/2 lb firm fresh mushrooms, (domestic whites)
• 6 tbsp olive oil
• 2 cloves garlic, finely chopped
• salt and freshly ground pepper
• 3 tbsp chopped fresh Italian parsley

1. clean the mushrooms carefully by wiping them with a damp cloth of paper towels.
2. cut off the woody tips of the stems and discard. Slice the stems and caps fairly thickly.
3. gear the oil in a large frying pan. Stir in the garlic and, after about 1 minute, the mushrooms. Cook for 8-10 minutes, stirring occasionally.
4. You may wish to control the reduction by slightly covering the pan.
5. Season with salt and pepper, and stir in the parsley.
6. NOTE: if the garlic turns black – the mushrooms are no good!
7. cook for 5 minutes more, and serve at once.

This is a lovely side dish!  A great a side dish to accompany steak and chicken!

Buon appetito!