Funghi alla Toscana
All over Italy there’s a wide variety of edible mushrooms, and a lot of people love to go out into the fields and forests to forage. Personally I find my fungi at the market, but more adventurous types may acquire a permit and do their own hunting. If in doubt, the local pharmacy may help with the identification, and then you can go home and prepare a delicious antipasto or sidedish like this one from Tuscany.
250 g fresh fungi – use as many (or as few) kinds of mushroom you can get hold of
1 lemon (juice)
3 cloves of garlic
1 tbsp butter
2 tbsp tomato puree
Fresh mint and sage
Salt, pepper, olive oil
Clean the mushrooms thoroughly and cut them in thin slices.
Sprinkle with lemon juice to prevent them from turning brown
Peel and slice the garlic cloves
Heat the olive oil in a frying pan and fry the mushrooms
Place the mushrooms in an ovenproof dish
Melt the butter in the frying pan and steam garlic slices with the rest of the lemon juice.
Mix with the tomato puree and add salt and pepper to taste:
Pout the tomato sauce over the mushrooms and bake at 180 C/350 F for 10 minutes
Sprinkle with fresh mint and sage before serving