Zuppa di Funghi (Wild Mushroom Stew)
This Italian stew is thick, flavorful and perfect for a cool, fall evening.
Ingredients
8 garlic cloves, finely chopped
1 cup Italian parsley, finely chopped
1 cup extra-virgin olive oil
3 lbs. assorted seasonal wild mushrooms, chopped bite-size
½ cup dry white wine
1 qt. crushed canned tomatoes, preferably San Marzanos
Directions
In a large braising pan, sauté the garlic and parsley in olive oil for a few seconds. Add the mushrooms to the pan, stir, then add the wine. Season the mushrooms with salt and pepper. When the alcohol smell has subsided, add the tomatoes and cook for 20 to 25 minutes.
Serve the stew with rustic, grilled Italian bread.
Suggestions
If you prefer a more soupy stew, Chef Mangano recommends adding a little water when the tomatoes are added, but we love the warming density of his rustic recipe.
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