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Ingredients: for 4 people
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Clear
mushroom and peel stalks to remove any sail,
then wash well and slice. Heat three spoon
of oil in a saucepan, and fry the
garlic until light brown, then add the
mushrooms. Season ligthy with salt and
pepper. Peel and chop tomato into small
pieces, then add them to the mushrooms when
they are half way to being cooked. Add one
litre of boiling salted water and continue
to cook. Brown the bread in the oven and
place two slices in each person bowl. Break
an egg into large serving bowl, adding a
tablesspoons of parmesan, mix with a fork
and then add the mushroom mixture, stir and
serve.
This is old recipe consumed by
Tuscan shephards who were away from home for
long periods of time
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