I know it must seem that I'm overly obsessed with mushrooms or funghi lately, but tis the season! Everyone has funghi fever this time of year -- including Amore. We have a freezer full of frozen funghi. Say that three times fast!
He has now taken to drying them on the radiator. Don't get me wrong, I'm not complaining. I love funghi. We enjoy a simple pasta with fungi and fresh olive oil, deep-fried battered funghi, a very rich pasta with funghi, sausage and cream, and I put fungi in my ragu while it's cooking because it adds an earthy richness.
But my favorite way to enjoy funghi is on bruschetta. A thick slice of rustic bread toasted over wood coals and then heaped with a generous portion of chopped fungi that has been simmering for hours in the family's fresh olive oil with a clove or two of garlic and a pinch of salt. It makes my mouth water just thinking about it!
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