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
- clean the mushrooms carefully by wiping them with a damp cloth of paper towels.
- cut off the woody tips of the stems and discard. Slice the stems and caps fairly thickly.
- 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.
- You may wish to control the reduction by slightly covering the pan.
- Season with salt and pepper, and stir in the parsley.
- NOTE: if the garlic turns black – the mushrooms are no good!
- 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!
