A historical recipe from The Italian Cook Book The Art of Eating Well, by Maria Gentile (1919).
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A historical recipe
The Italian Cook Book The Art of Eating Well; Practical Recipes of the Italian Cuisine, Pastries, Sweets, Frozen Delicacies, and Syrups, by Maria Gentile (1919).
Project Gutenberg eBook #24407.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients
11 ingredient
two cloves of oil
Cook safely
Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
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For a stew the mushrooms ought to be below middle-size.
Clean, wash and cut as for the preceding.
Put a saucepan on the fire with olive oil, one or two cloves of oil and some mint leaves.
When the oil begins to splutter, put the mushrooms in without dipping in flour, season with salt and pepper and when they are half cooked pour in some tomato sauce.
Be sparing however, with the seasoning, in order that the mushrooms do not absorb it too much and so lose some of their own delicate flavor.
Italy
Saucepan
Chef's knife