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Fricasseed Mushrooms

Source: The Italian Gourmet
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Active Time:  25 Minutes
Total Time:  25 Minutes
  Serves 4
This Tuscan dish is usually made with fresh porcini (boletus) mushrooms and served as a light main course.
1/3 cup olive oil
3 garlic cloves, peeled and lightly bruised
1 sprig marjoram
1/4 lb porcini mushrooms (boletus), thinly sliced
salt and freshly ground pepper
2 tablespoons light stock (optional)
2 egg yolks
Juice of 1/2 lemon
Fricasseed Mushrooms Recipe at
In a terracotta pan or skillet, heat the olive oil, garlic and marjoram. Remove the garlic when it begins to color. Add the mushrooms, season with salt and pepper and cook over low heat, stirring from time to time, for 15 or 20 minutes. If necessary, add a little hot stock. Adjust the salt, if required.

Beat the egg yolks wit the lemon juice. When the mushrooms are tender, add the egg yolk mixture and mix quickly but gently. Serve at once.

Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 4
Calories: 298
Fat. Total: 22g
Fiber: 5g
Carbohydrates, Total: 16g
Sodium: 15mg
% Cal. from Fat: 66%
Cholesterol: 106mg
Protein: 10g
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