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Tuesday, January 18, 2011

Italian Sauteed Mushrooms (Funghi Fritti di Flora)

Look at those beautiful mushrooms....
Sauteed in sauce and almost ready......
....Parmigiano Reggiano is the perfect finishing touch.

 "Floraaaaa...Funghi, Funghi...Flora...Funghiiiiiiii!" My Zia Adele would call from the kitchen as she prepared this delicious vegetarian meal for my sister Flora every evening while she was visiting Italy.  It was not until a few years later that my sister understood why, my Father had told his family that Flora was really into "health food" so they, not really understanding that only certain foods were deemed healthy, could only relate this term "health  food" to the only real "health nuts" they knew of, vegetarians. By the time my poor sister left Naples she never wanted to even see another plate of funghi ever again! All that being said, in moderation, this satisfying dish will fool you into believing you've feasted on a carnivorous meal and really make your vegetarian friends very happy!
(Serves 4-5)
1 pound mushrooms (use any that look good at the store!)
olive oil (enough to really coat the pan)
1 teaspoon fresh oregano
1 garlic clove minced
1 cup tomato sauce (I use left over sauce from the night before) 
Fresh grated Parmigiano Reggiano Directions
Use the largest saute pan you have, this will ensure a nice "browning" rather than "boiling" of the mushrooms.
Wipe the mushrooms and chop into thinnish slices.
Heat the oil up good and add the mushrooms sauteing until tender , add salt and taste.
Add the sauce and stir together cooking for a few more minutes.
This is served with large slices of Italian Toast or Bruschetta (see recipe here), just spoon it on top, sprinkle on some cheese and eat it like an open face sandwich....delizioso!!!!
My Zia Adela enjoying her food!