Braised Forest Mushrooms - {Brasato Di Funghi}

Recipe Ingredients

2 oz	56g	Fatback - finely chopped
1/2 cup	20g / 0.7oz	Finely chopped flat-leaf parsley leaves
4		Garlic - sliced
6 tablespoons	90ml	Olive oil - divided
2 oz	56g	Pancetta
1/2 teaspoon	2.5ml	Red pepper flakes
2 lbs	908g / 32oz	Wild mushrooms - cut thick slices
		= (like hen of the woods or porcinis)
		Fine sea salt - to taste
		Freshly-cracked black pepper - to taste
1		Tomatoes - (28 oz) - drained, chopped
1 cup	237ml	Red wine
2/3 cup	97g / 3.4oz	Fresh bread crumbs

Recipe Instructions

In a large saute pan, combine the fatback, parsley, garlic, 4 tablespoons olive oil, and pancetta and cook over medium-heat heat to meld the flavors. Add the flakes and continue to cook for another 2 minutes.

Add the mushrooms and season with salt and pepper, then increase the heat and saute until they have released all juices and juices have evaporated. Add the tomatoes and wine and bring to a simmer.

Partially cover the pan and cook over medium-low heat for 20 to 30 minutes.

In a small saute pan, heat the remaining 2 tablespoons olive oil and add the bread crumbs. Toss over high heat until they are browned. Serve the mushrooms with the bread crumbs sprinkled over.

This recipe yields 4 to 6 servings.

Source:
MOLTO MARIO with Mario Batali - (Show # MB-2E11) - from the TV FOOD NETWORK

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