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home > recipes > appetizers > porcini brasati
from Chicago, IL 1 lb. porcini mushrooms 4 Tbs. virgin olive oil 2 garlic cloves, chopped salt, pepper 1/3 lb. tomatoes, peeled, seeded, and chopped 1 Tbs. chopped parsley Slice the mushrooms (or cut into quarters if they are very small). In a saucepan brown the garlic with olive oil and remove when brown. Add the tomatoes, saute for 5 minutes, and add the mushrooms. Cook mushrooms until tender but still crisp. Salt, pepper to taste and add the chopped parsley. Toss and serve.

Porcini Brasati


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keyword: porcini
keyword: brasati
ethnicity: italian
recipes for appetizers
recipes by dave
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(posted November 12, 2003)

from Chicago, IL

1 lb. porcini mushrooms
4 Tbs. virgin
olive oil
2
garlic cloves, chopped
salt, pepper
1/3 lb. tomatoes, peeled, seeded, and chopped
1 Tbs. chopped
parsley

Slice the mushrooms (or cut into quarters if they are very small). In a
saucepan brown the garlic with
olive oil and remove when brown. Add the tomatoes, saute for 5 minutes, and add the mushrooms. Cook mushrooms until tender but still crisp. Salt, pepper to taste and add the chopped parsley. Toss and serve.



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