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Zesty Mushroom Sauce

From A Taste of Lucca (1994).

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A historical recipe

A Taste of Lucca, by Deborah Dinelli (1994).

Italy

Known as an Italian recipe, with similar versions prepared across other nations.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Ingredients 1 ingredient

  1. 1 tablespoon of mushroom sauce

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
  • 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

  1. Heat the olive oil in a sauce pan.
  2. Add the chopped onion and celery and cook on medium heat for approximately 5 minutes.
  3. Add the chopped mushrooms and cook over low heat for 10 more minutes.
  4. Add the chopped chili pepper flakes, garlic, salt and chopped parsley and mix well.
  5. Add the tomato sauce and wine.
  6. Allow the mushrooms to cook for about 20 minutes over low heat.
  7. When the sauce is ready, place 1 tablespoon of mushroom sauce on each piece of roasted polenta and serve immediately.

Plating

Cookware for this recipe

  • Saucepan
  • Chef's knife
  • Cutting board
Source not stated by archive.org
Credit

From A Taste of Lucca (1994), printed page 22, digitised by the Internet Archive: https://archive.org/details/tasteofluccahost0000debo

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.