Royal Trumpet Mushrooms as Fazzoletti

Another delicious mushroom dish from the Vedge cookbook. Originally calling for nebrodini mushrooms, but suggesting trumpet mushrooms as a substitution, I sliced the thick stems ever so thinly, as suggested. They stuck to the bottom of my pan when I tried to fry them. So I sliced them less thinly, between 1/16 and 1/18 of an inch thick, and fried them gently in olive oil … Continue reading Royal Trumpet Mushrooms as Fazzoletti