Eh eh an auto stolen shot of me, a not desired side effect!PIC 1 said:Essegi,
Nice combo of ingredients, simple process, using can beans beats having to soak the dry ones...same with the mushrooms.
Just curious though, what kind of fresh or dry mushrooms are available in your area ?
Well thought process (step by step) photography..........all the way down to the last lid shot with your camera reflection...........
My uncle taught me that recipe, today was a bit dry (still good) so i added half liter of broth, it was still great!
Here in my hills you find (i say some local names): chiodini, steccherini (golden, white), cortinarii, manine, morette, mazze di tamburo, helvellas. And others.
Maybe even some porcini, but for that it's better to move in higher mountains, tou have to be very lucky (more common is his evil relative, boletus satanas wich is toxic). With even more luck amanita cesarea, and with even again more luck maybe some tartufo nero. Of course we never found these last 2.
There is also amanita phalloides, afaik it's one of the deadliest musrooms we have. Or amanita muscaria, wonderful to see, but toxic.
Then you can find some other at supermarket, sometimes we buy fresh prataioli or other cheap ones... You find porcini, sometimes even fresh,, but it's difficult to find them good and they're still expensive... About dry i don't know, not a big fan of it (aside tartufo, only that it costs like gold...).
Said that, mushrooms i used were cheap canned ones, was good for this. I washed them before use. Canned beans too, we have better beans (btw these still came from Lamon, a very good place for beans), but here it as you said would have been uncomfortable to use dried beans and i needed water on cans...
