Tag Archives: Mushroom

Funghi in pastella (Mushroom Fritters)

I was so very pleased to read in the paper the other day that frying need not to be bad for you, especially if you fry in olive oil. The news didn’t come as a surprise—I had always figured if Angelina managed to live to be 98 eating fried foods all the time, it couldn’t […]

Continue Reading

Pollo al vino bianco con funghi (Chicken Braised in White Wine with Mushrooms)

I love recipes that combine meat (or fish) with vegetables. In Italian cooking terms, it combines secondo and contorno in a single dish, and if you serve the dish with some good bread, it becomes a one-pot meal, especially appreciated after the holidays when many of us are probably “cooked out”.  Chicken, with its mild […]

Continue Reading

Costolette di maiale ai funghi (Pork Chops with Mushroom Cream Sauce)

You could probably devote a small cookbook just to Italian veal chop recipes, but with the price of veal being what it is, I usually do what many Italians do and turn to pork. The taste of pork is different, of course, but most veal recipes translate quite well into oinkier versions. I was reminded […]

Continue Reading

Mushroom Barley Soup

What to do with a spare ham bone if, like me, you don’t care too much for split pea soup? Well, what about a barley soup? While barley soup is usually made with beef, it tastes just a delicious with pork and ham in particular. Ingredients For 4 servings For the soffritto: 1 onion, finely […]

Continue Reading

Cappelle di funghi alla griglia (Grilled Mushroom Caps)

Grilling need not come to an end just because the summer is over, especially if the weather is still fine, as it is this weekend where we live. Beautiful cloudless skies and mild temperatures are perfect for grilling—even better, if you ask me, than the sultry days of August and early September. And many seasonable […]

Continue Reading

Funghi trifolati (Sautéed Mushrooms)

This is one of the easiest and most versatile vegetable dishes in the Italian repertoire: funghi trifolati, or ‘truffled’ mushooms, so called because the thinly sliced and sautéed mushrooms are said to resemble that other, more highly prized tuber. I use two methods to make funghi trifolati, and both are equally easy: Using the traditional […]

Continue Reading

Strozzapreti ai funghi (“Priest-Choker” Pasta with Mushroom Sauce)

    There are all sorts of mushroom sauces, some of which have made their appearance on this blog: the mushroom and tomato sauce, for example, that goes so well with dried pasta, or the mushroom cream sauce for gnocchi or even ox tongue. None of these are very hard to make, but this mushroom […]

Continue Reading