Fungi di Monte
Source: Libro di cucina del secolo XIV, 14th century.
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)
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.
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.