Canestrelli Saltati con i Funghi

Sautéed Scallops and Mushrooms

Preparation info

  • For



    Appears in

    Marcella's Italian Kitchen

    Marcella's Italian Kitchen

    By Marcella Hazan

    Published 1986

    • About


    • 1 pound firm, fresh mushrooms
    • ½ cup extra virgin olive oil


    1. Rinse the mushrooms rapidly in cold running water, pat them dry with a cloth or paper towel, then slice them wafer thin.
    2. Choose a lidded sauté pan that can later accommodate the mushrooms and scallops comfortably, put in 5 tablespoons of the olive oil and all the sh