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