Yield: 4 servings
Time: 20 minutes
Funghi alla Toscana is incredibly popular in Italy. This recipe uses different types of mushrooms many of them perhaps not readily available in your region. Not to worry, pick ones available at your market. Do not use frozen or dried ones. Freshness is the key to the flavor. Excellent pairing for meats, fish and egg dishes.
- 1 lb (450 g) fresh mushrooms, preferably mix of chanterelles, porcinis, baby bella, oyster mushrooms, shiitakes etc.
- juice of 1 lemon
- ½ cup (115 g) finely chopped Italian parsley
- 3-4 garlic cloves, finely sliced
- 2 Tbsp tomato paste
- 6 Tbsp olive oil
- 1 Tbsp butter
- salt and freshly ground pepper
- mint leaves (optional)
Preheat oven 400ºF (200ºC).
Wipe mushrooms clean with a small brush or damp paper towel. Trim off stem ends. Quarter mushrooms, if large. Drizzle ½ of lemon juice on top and set it aside in a bowl.
Heat 5 tablespoons of olive oil in a saucepan and saute mushrooms over high heat for about 5 minutes. Do not overcook, mushrooms should still have a “bite”. Set aside in a baking dish.
In the same saucepan, heat remaining 1 tablespoon olive oil over medium heat. Add garlic and parsley and saute until garlic is fragrant. Add tomato paste, salt, and pepper. Return mushrooms and any accumulated juices to the garlic mix. Give it a good stir and adjust seasoning to your liking. Dot mushrooms with butter. Bake for 10 minutes.
Serve straight from the oven. If you like, garnish it with mint leaves.