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4
Easy
By Antonio Carluccio and Priscilla Carluccio
Published 1997
Whether you are a knowledgeable fungi gatherer or buy them in specialized shops, you can use any sort of wild mushroom for this dish. Sometimes I cook ten different varieties and the result is always stunning because of the wonderful combination of flavours. Serve sautéed mushrooms alone as a starter, with scrambled eggs, or as a side dish to accompany meat or poultry.
