The Art of Cookery: Mushrooms - Italian Mushrooms from Tuscan Cooking.

The Art of Cookery - Traditional italian recipes & wines from florentine and tuscan cookingItalian Food RecipesTraditional Florentine, Tuscan and Italian Recipes & Wines


VEGETABLES


Funghi
(Mushrooms)
  • One kg porcini
  • Half a litre wine vinegar and half a litre white wine
  • Salt
  • Pepper
  • Bay leaves
  • Extra-virgin olive oil.

 
Choose firm, fresh, medium-sized mushrooms and separate the stalks from the caps. Using a sharp knife, scrape the stalks clean and then wipe with a cloth soaked in warm water. Wipe the caps with the damp cloth but do not scrape them. Cut the stalks in two both lengthwise and across; cut the caps into quarters. Bring a litre of water, the vinegar and the wine to the boil, add salt and drop in the mushrooms; cook for fifteen minutes. Drain well, leave to dry for twelve hours and put into glass preserving bottles with a little salt, some peppercorns and, if liked, a couple of bay leaves. Cover with oil and seal.

 
 
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