Memories Of Italian Easter Mushrooms
From optimistic1_2 13 years ago
- 2 hours to make
- Serves 6 to 8
When I was a kid I spent Easter at my Italian relatives in Toronto. We ended up having Easter dinner at a friend of my uncle Lino's. I spent years trying to figure out how to make these mushrooms, as the woman who cooked them did not speak English!
Ingredients
- 5 pounds of button mushrooms shopping list
- 1/4 pound of butter (not marg) shopping list
- 1 tbsp of high quality olive oil shopping list
- 1 tbsp of finely ground sea salt shopping list
- 1 tsp ground black pepper shopping list
- 1 tbsp freshly chopped parsley shopping list
How to make it
- wash mushrooms in cold water (this is the only time I wash them..but you need to)
- place mushrooms in a large pot (whole)
- add remaining ingredients except parsley
- cover
- cook on low heat stirring every now and then for two hours,or till liquid is absorbed.
- remove from heat toss with parsley.
- These mushrooms are to die for....they cook slow in there own juices...
- the flavor is incredible
- * Knowing what I do now...this woman must have cooked about 20 pounds of button mushrooms, the people never stopped coming, just like the mushrooms,
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