| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
French |
|
1 |
Servings |
INGREDIENTS
| 2 |
lb |
Fresh wild mushrooms |
| 1/2 |
c |
Extra Virgin olive oil |
| 3 |
|
Anchovy fillets,; finely chopped |
| 2 |
|
Cloves garlic,; crushed |
| 6 |
lg |
Ripe tomatoes,; peeled, seeded and c |
| 3 |
|
Sprigs mint,; finely chopped |
|
|
Salt |
|
|
Pepper |
|
|
Some slices of french bread fried in butte |
INSTRUCTIONS
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@COMPUSERVE.COM>
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