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  • Wild Mushrooms
    Recipe contributed by Phil and Jackie Cicconi
    • 2 pounds of oyster mushrooms wild or farmed
    • 1 pound good Italian sausage
    • 2 cloves, garlic minced
    • 2 shallots, minced
    • 1/4 cup, olive oil
    • 1/2 teaspoon, red pepper flakes, optional
    • 1 fifteen ounce can of crushed red tomato
    • Salt and black pepper
    Wash mushrooms, remove tough stems and tear into thin strips along the gills. Sauté garlic and shallots in olive oil, remove sausage from casing and sauté in olive oil, sausage will crumble. Add mushrooms and red pepper flakes and stir the mixture continuously for three minutes. Add the crushed red tomatoes, and 1/4 cup of water. Simmer in a covered pan for 30 minutes, add 1/4 cup of water if the mixture begins to dry out. Test for salt. Serve as a side dish with crusty Italian bread.

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