When they were young kids my parents got a war on their shoulder, our town, Genoa, was bombed many times in the fourthies and for four years there wasn’t water and food enough: everything was very difficult to find. My parents taught me to never throw away food if it is still good, instead do a remake of some kind, also remembering that every time we eat we already caused pain and death;  our ailments are due to animals and plants paying with their life to sustain us: we must respect their life consuming all the edible parts and wasting nothing.

It happens that we had a barbecue party in the evening, and some sausage remained for the day after. My son got few “porcini” mushrooms in the woods so we prepared a wonderful complementary dish just adding some potatoes.  You will prepare this dish as main course or as complement for beef or poultry.

 

 Ingredients: (quantities are not important: you use what you have)

mushrooms

sausage

potatoes

marine salt

extra virgin olive oil – butter

white wine – parsley and garlic mix – two spoons of tomato sauce (or one spoon of concentrated tomato)

 

 

Look these beautiful porcini!!!

 

 

 

 

 

 

 

 

 

 

Italian “luganega” sausage, already barbecued…you can use another type, too.

 

 

 

 

 

 

Start frying some potatoes in butter and extra virgin olive oil, fry tor seven-eight minutes.

 

 

 

 

 

 

 

 

Cut the sausage and add it.

 

 

 

 

 

 

 

 

 

 

mix and cook for five-six minutes

 

 

 

 

 

 

 

 

Add chopped  garlic and parsley.

 

 

 

 

 

 

 

 

 

 

mix all together.

 

 

 

 

 

 

 

 

 

Size the mushrooms in cubes.

 

 

 

 

 

 

 

 

Drop the mushrooms down to fry.

 

 

 

 

 

 

 

 

Add one pinch of marine salt.

Keep cooking for seven-eight minutes.

 

 

 

 

 

 

 

 

After that add half-glass of white wine and stir.

 

 

 

 

 

 

 

 

 

 

In few minutes you should see the wine dry… the mushrooms smell so good!

 

 

 

 

 

 

 

 

 

add the tomato: only a bit to adjust the taste.

 

 

 

 

 

 

 

 

 

It is almost done, only check for the salinity: add salt if it is needed.

 

 

 

 

 

 

 

Stir well, you could  add a bit of more wine or tomato sauce if you like it, in this case let it cooks a bit longer.

 

 

 

 

 

 

 

 

 

Prepare the plate leaving a free spot for the meat.

Well, once again: “buon appetito” !!!