It’s autumn and so my mind is naturally turning to mushrooms. The markets are full of them, especially after the much needed rain of the last few weeks. But whatever time of year it is, this recipe will serve you well for almost any type of mushroom. Once it’s cooked you can eat the mushrooms right away or use them to make pasta, crostini, frittata or a torta rustica. And if you simply pop them in your freezer? You’re good to go for any emergency mushroom situations.
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