Recipe for Braised Field and Wild Mushrooms (Funghi Brasati) 
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Yield:
6 )
Ingredients:
Amount Ingredient
100 gm dried porcini mushrooms reconstituted (qv)
675 gm medium flat field mushrooms thickly sliced
5 tbl olive oil
3 clv garlic peeled and sliced
sea salt and freshly ground black pepper
2 tbl chopped basil marjoram or flat leaf parsley
Instructions:
Instructions: Heat 4 tablespoons of the olive oil in a large heavy bottomed pan until smoking.

Add the sliced fresh mushrooms and fry stirring constantly for 15-20 minutes or until the mushrooms have become very dark and soft.

Remove and keep warm.

Wipe clean the pan.

Strain the porcini retaining their juices and rinse and squeeze dry.

Heat the remaining olive oil in the pan and gently fry the garlic and porcini.

When the garlic begins to colour pour the strained porcini juices into the pan and simmer until reduced to 2 tablespoons.

Add the cooked mushrooms season with salt and pepper and stir to combine the flavours. Add the herbs and lemon juice and serve.

Serves 6

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