After cooking this recipe in my cooking class I was determined to repeat the results at my apartment. My mom's trip provided the perfect timing for the dish.
The man at the market gave me a strange look when I asked for a kilogram of the expensive mushrooms.
This dish can be used as either a main dish or a side dish. It does not take long to cook either and can be done amidst other dishes.
For the Funghi in Fricassea (Stewed Mushrooms)
You will need for 4 servings:
800gr Porcini or Ovoli mushrooms
100gr Butter
1 White onion
black pepper
2 egg yolks
1/2 lemon juice
Clean well the mushrooms to take off all the dirt (Many chefs believe you should not wash them because they soak up water too fast... this is true from experience). Dry them and slice them. Saute a small white onion, well chopped in butter. Add the mushrooms, salt, fresh ground black pepper and stir. Cover with a lid and cook on low heat. Take the pan off the heat. Beat up 2 egg yolks with the lemon juice and pour out the batter onto the mushrooms, stirring quickly to prevent the eggs from cooking, forming unpleasant chunks. Serve immediately.
The meal is exceptional when made with a fresh pasta with an eggplant and tomatoe sauce. Of course a good bottle of Vino Rosso is a great accompaniment.
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