Italian Funghi In Tegame (Stewed Mushrooms)

[Guest guest]

Italian Funghi In Tegame (Stewed Mushrooms)

 

2 1/2 pounds firm white mushrooms

1/2 oz. dried porcini mushrooms

1/2 cup warm water

6 tbsps. olive oil

2 tbsps. coarsely chopped Italian parsley

1/4 tsp. dried savory

3 large cloves garlic, whole, do not mince

salt

freshly ground black pepper

 

Trim, wash, and drain mushrooms. Cut the larger ones into halves or four pieces

and leave the smaller ones whole.

Soak the dried mushrooms in 1/2 cup of warm water for 5 to 10 minutes. Lift them

from their bath with a fork, reserving the water. Remove and discard any parts

that still have some dirt attached to them. Place in a non-metallic saucepan

with the fresh mushrooms. Add the oil, parsley, savory, garlic, and small

amounts of salt and pepper.

Carefully pour in the reserved water from the soaked mushrooms, making sure that

any sand remains at the bottom of the cup. Cook uncovered over low heat for 20

to 30 minutes, or until the liquid is reduced to a few tablespoons. Discard the

three garlic cloves and serve. Serves 6.