Mushrooms (Pratajuoli) ‘Alla Crema’6
Take one pound of fine mushrooms, break off the stalks, clean, wash, and drain them. (If very large divide them in two.) Put them into a sauté-pan with one ounce of fresh butter, season with one spoonful of salt and half a spoonful of pepper, and cover the pan. Cook over a moderate fire for six or seven minutes, then add half a cupful of cream and two tablespoonfuls of Vellutata sauce (see Sauces, p. 127). Cook for four minutes, and serve at once in a hot dish with croûtons (fried bread).
Mushrooms (Porcini7) ‘alla Francese’.
Peel two pounds of mushrooms, wash, drain, cut them into halves and pickle them for one hour in pure olive oil, salt and pepper. Put some pure olive oil into a clean frying-pan, throw in the mushrooms and add some finely chopped-up parsley. When done put them on slices of bread fried in fresh butter and serve hot.
Notes
6 Agaricus campestris.
7 Boletus edulis.