Yield: 4
Time: 20 minutes
Funghi alla Toscana is incredibly popular in Italy. This recipe uses different types of mushrooms many of them not readily available in US. Not to worry, pick ones available at your market. Do not use frozen ones or dried. Freshness is the key to the flavor. Excellent pairing for meats, fish and egg dishes.
Ingredients:
- 2 cups (450 g) fresh mushrooms, preferably mixed of Chanterelles, Porcinis, Baby Bella, oyster mushrooms, shiitakes etc.
- juice of 1 lemon
- 1/2 cup (14 g) finely chopped flat-leaf parsley
- 3-4 garlic cloves, finely sliced
- 2 Tbsp tomato paste
- 6 Tbsp olive oil
- 1 Tbsp butter
- salt and freshly ground pepper
- mint leaves (optional)
- 2 cups (450 g) fresh mushrooms, preferably mixed of Chanterelles, Porcinis, Baby Bella, oyster mushrooms, S
hiitakes etc. - juice of 1 lemon
- 1/2 cup (15 g) finely chopped Italian parsley
- 3 – 4 garlic cloves, finely sliced
- 2 Tbsp tomato paste
- 6 Tbsp olive oil
- 1 Tbsp butter
- salt and freshly ground pepper
- mint leaves (optional)
Preparation:
Preheat oven 400ºF/200ºC.
Wipe mushrooms clean with a small brush or damp paper towel. Trim off stem ends. Quarter mushrooms, if large. Drizzle ½ of lemon juice on top and set it aside in a bowl.
Heat 5 tablespoons of olive oil in a saucepan and sauté mushrooms over high heat for about 5 minutes. Do not overcook, mushrooms should still have a “bite”. Set aside in a baking dish.
In the same saucepan, heat remaining 1 tablespoon olive oil over medium heat. Add garlic and parsley and sauté until garlic is fragrant. Add tomato paste, salt, and pepper. Return mushrooms and any accumulated juices to the garlic mix. Give it a good stir and adjust seasoning to your liking. Dot mushrooms with butter. Bake for 10 minutes.
Serve straight from the oven. If you like, garnish it with mint leaves.
