Funghi Alla Napoletana

Mushrooms à La Napolitaine

Preparation info

  • Difficulty


Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About


The mushrooms are peeled and then boiled in salted water. When tender, they are removed from the water, well drained and sauté in oil, with a little garlic, and sliced or quartered tomatoes, all well seasoned with salt and pepper.