Mushrooms with Tomato Sauce (Funghi al Pomodoro)
Instructions
Clean the mushrooms as indicated in the General notes.
Finely chop the shallots, garlic and parsley.
In a pan heat two tablespoons drop of oil and let wither the chopped prepared.
Add the sliced mushrooms and season them with lively flame for a few minutes.
Fill the container half a glass of wine and let it evaporate, lower the heat and add the sliced tomatoes.
Add salt and pepper and cook for about 10 minutes covered, stirring often.
Discover, slightly raise the heat, leave to dry any excess fluid, sprinkle with a sprig of parsley chopped, shuffled.
Latest cooking sprinkle with a little chopped fresh Marjoram.
Passed on warm serving dish and serve immediately.
Ingredients and dosing for 4 persons
- 600 g of cultivated mushrooms
- 350 g of peeled tomatoes
- 1 clove of garlic
- 1/2 cup of dry white wine
- Fresh marjoram
- 1 sprig of parsley
- 2 tablespoons of olive oil
- Salt
- Pepper