Funghi Saltati all’Aperto

Name: Funghi Saltati all’Aperto (Wild Mushrooms Sautéd in the Open)
Cuisine: Italian
Ingredients: 450 g (1 lb) wild mushrooms (like porcini, saffron milk cup or whatever you find on that day); 450 g (1 lb) wild mushrooms (like porcini, saffron milk cup or whatever you find on that day); 450 g (1 lb) wild mushrooms (like porcini, saffron milk cup or whatever you find on that day); Salt; 1 small garlic clove, finely chopped; 50 g (2 oz) butter or ¾ tablespoon olive oil; 50 g (2 oz) butter or ¾ tablespoon olive oil

Wild Mushrooms Sautéd in the Open

Preparation info

Serves
4

Difficulty
Easy

Appears in

Antonio Carluccio's Italian Feast

By Antonio Carluccio

Published 1996

About

After a funghi hunt, one feels quite hungry. Provided you bring with you a camping gas stove, a frying pan, butter, salt and bread, the rest can be supplied by nature.

If you are in any doubt about the mushrooms you are picking do not eat them! Consult a reliable reference book, otherwise it may be your last meal!

Ingredients

450 g (1 lb) wild mushrooms (like porcini, saffron milk cup or whatever you find on that day)
50

Europe
Italy
Side dish
Vegetarian
Gluten-free

Method

After cleaning, slice the mushrooms and heat the butter or oil. Add the mushrooms and garlic and stir-fry for 8-10 minutes. Add salt towards the end of cooking to taste. Enjoy with good bread al fresco!