Fungi di Monte

Mountain Mushrooms

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:

1 pound Mushroom

1 small Onion

2 tablespoon Olive oil

¼ teaspoon Pepper ground

¼ teaspoon Salt

¼ teaspoon Nutmeg, freshly grated

Quarter and parboil mushrooms and drain. Slice onion and sauté mushrooms, onions, spices and salt until onions are translucent and serve.


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.


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

- This book pulls a lot of recipes from a variety of Medieval sources and contains both the recipe in its original language as well as a translation. It features modernized versions of the recipes.