Mushrooms (Dormienti) ‘Al Sugo’13
Clean and wash well one pound of dormienti, put them into a sauté-pan with two ounces of butter, a little flour, salt and pepper; boil for a quarter of an hour, and add three tablespoonfuls of veal broth. Prepare croûtons (fried bread) on a hot dish, squeeze the juice of half a lemon over the mushrooms, place them on the bread and serve.
Notes
13 Hygrophorus Marzuolus.