Recipe - Funghi Porcini Al Tegame

2 pound Fresh wild mushrooms
One half cup Extra Virgin olive oil
3 Anchovy fillets,; finely
chopped
2 Cloves garlic,; crushed
6 lg Ripe tomatoes,; peeled,
seeded and c
3 Sprigs mint,; finely chopped
Salt
Pepper
Some slices of french bread
fried in butte

Clean, wash and slice the mushrooms. Heat the oil in a shallow pan
(preferably earthenware), add the anchovies and cook until they're
dissolved into a paste. Add the mushrooms, garlic and tomatoes, the mint, a
little salt and a generous sprinkling of freshly ground pepper. Cover the
pan and cook over a mediumhigh heat, stirring ocassionally, for about 15
minutes. Discard the crushed garlic and serve the mushrooms very hot,
garnished with the fried bread.
Posted to EATL Digest 24 Aug 96

Date: Sun, 25 Aug 1996 04:26:16 EDT

From: erika metzieder 100627.3022@COMPUSERVE.COM