Mushrooms (Porcini) ‘All’ Intingolo’11
Put several peeled mushrooms into a sauce-pan with two or four ounces of butter (according to the quantity of mushrooms used), add a small bunch of parsley and two or three small onions. Put them on the fire, mix with a little flour, a tumbler of soup, half a tumbler of white wine, the same of clear gravy, and boil for an hour. Then skim off the grease, add a little more gravy if required, dust with flour, and put back to cook with salt and pepper to taste. Serve up hot.
Notes
11 Boletus edulis.