Source: Libro di cucina del secolo XIV, 14th century. Original Recipe: Fungi di Monte Toglie fungi di monte, e lessali: e gittatene via l’acquaa, mettili poi a friggere con cipolla tritata minuto, o con bianco di porro, spezie e sale e dà a mangiare.. Translation: (from The Medieval Kitchen: Recipes from France and Italy) Mountain Mushrooms Take mountain mushroom and boil them; and discard the water; then fry them with finely sliced onion, or with white of leek, spices, and salt, and serve.My Interpretation:
Quarter and parboil mushrooms and drain. Slice onion and sauté mushrooms, onions, spices and salt until onions are translucent and serve. Notes: I like to use a combination of the Brown Crimini & White Button mushrooms for this dish. I have yet to determine what variety of mushrooms are inferred by "Mountain Mushroom". A variation on this recipe is substituting a couple cloves of minced garlic for the onion. I did this variation for a feast for the Principality of the Mists Fall Investiture in 2003. Sources: The Medieval Kitchen: Recipes from France and Italy; Odile Redon, Françoise Sabban, & Silvano Serventi, translated to the English by Edward Schneider; The University of Chicago Press, 1998 |
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