THE RECIPE OF THIS MONTH: MUSHROOM STEW (ZUPPA DI FUNGÍ)
Now that we are definitely saying good bye to summer, it is a good moment to comfort at gastronomic level with the wonders of the autumn cuisine of Tuscany. In this occasion we devote the recipe of this month to explain the preparation of a delicious autumn mushroom stew which can be perfectly accompanied with any of the excellent red wines of the region.
Ingredients for 6 people:
600 grs. of mushrooms (any variety which the markets is offering in this season)
1l. of meat broth
1 spoonful of butter
2 spoonfuls of flour
1 garlic clove
6 slices of toasted bread
After having perfectly cleaned the mushrooms, slice them. In a casserole heat a garlic clove in three spoonfuls of olive oil until golden brown. When it is golden brown, take it out from fire and put the mushrooms already salted leaving them to cook at a low temperature for a quarter of an hour approximately.
In the meanwhile melt the butter in a casserole, add flour and toast lightly stirring non-stop. Add the meat broth (previously heated) and go on stirring non-stop to avoid the flour to turn lumpy.
When the flour pasta is well cooked (you will need ten minutes to prepare it), add the sauce to the mushroom and the remaining meat broth to increase the unmistakable flavor of the dish. Next cook it for ten minutes. On each plate put a slice of toasted bread, cover them with the soup and decorate with a parsley sprig. Serve very hot. And enjoy the wonders of this exquisite and reviving autumn dish.
Back to Recipes