• Casa Funghi Mushroom Salad •

1/2 lb Casa Funghi mushrooms, thinly sliced
3 tablespoons olive oil
1 tablespoon lemon juice or to taste
Garlic, a slice
Anchovy , (optional)
Fresh flat-leaf parsley, washed, dried and chopped

Place Casa Funghi mushrooms directly in a serving bowl.
Prepare a dressing of olive oil, lemon juice salt and pepper.
Pour dressing over the mushrooms , sprinkle with parsley and garnish with anchovy if you wish.
The most important factor is that the mushrooms be truly fresh and firm. You can use white or brown mushrooms, or both.

• Casa Funghi Mushroom and Salami Pizza •
 

Casa Funghi mushrooms, thinly sliced
1/3 cup olive oil
Onions thinly sliced
Fresh Tomatoes - Polpa
Cheddar Cheese -Grated
Salami
Green Pepper, sliced (Optional)
Pizza Dough
salt and freshly ground black pepper.

Prepare Pizza Dough and add Tomatoes-Polpa , Grated Cheese ,Onions, Casa Funghi Mushrooms, Salami, Green Peppers (optional), salt and pepper and finally top up with a bit tablespoon of Olive oil.
Put Pizza into pre-heated oven and leave until pizza is ready-approx. 15/20 minutes.

• Tagliatelle with Casa Funghi Mushrooms •
 

1 tablespoon olive oil
2 cloves garlic, finely chopped
10 oz. fresh Casa Funghi mushrooms
Hot pepper or hot pepper flakes
Salt and black pepper
1 tablespoon lemon juice
Parsley
1 lb pasta tagliatelle, fettucine or spaghetti, bucatini, penne)

Put 6 quarts of water to boil for the pasta.
Slice mushrooms. Sauté the garlic in the olive oil (from light gold to light brown, depending on your taste).
Add mushrooms and a pinch of salt, cover, cook gently on low heat for about five minutes. Mushrooms should give off enough moisture for cooking. Set aside and keep warm. Cook the pasta to taste, usually slightly 'Al Dente', Drain, pour into heated serving bowl.
Add lemon juice, additional olive oil, if desired, and parsley to mushrooms, stir into drained pasta. Season to taste with salt and freshly ground black pepper, scatter a pinch of parsley over the pasta, and serve.

• Chicken Breast with Marsala and
Casa Funghi Mushrooms •
 

2 whole chicken or (1) turkey breast(s) sliced in half
4 tablespoon butter
8 oz Casa Funghi mushrooms, thinly sliced
2 tablespoon lemon juice, more to taste
2 tablespoon marsala wine, white vermouth or white wint
salt and fresh pepper to taste

Slice chicken breasts in half , season with salt and freshly ground black pepper. In a skillet, melt 2 Taplespoons butter over medium/high heat. Add mushrooms, cook till lightly browned, 5-7 minutes. Remove to a warm plate. In the same skillet melt the rest of the butter over medium high heat. When just bubbling add chicken breasts do not crowd them as they will steam rather than brown. Brown lightly on both sides, 1 1ž2 - 2 minutes per side. Remove to a warm plate. Add the lemon juice to the skillet, then the marsala. Scrape the drippings from the pan with a wooden spoon to mix a sauce, about 1 minute. Add a little water if it reduces too much (it is too dry). Return chicken and mushrooms to skillet. Heat through, 1-2 minutes.

• Casa Funghi Mushrooms with Tomato Sauce •
 

1 - 2 oz Casa Funghi mushrooms,
2 tablespoons extra virgin olive oil
3 cloves garlic, finely chopped
1-14 oz can crushed tomatoes
1 tablespoon fresh thyme, chopped fine
salt & freshly ground black pepper.
1 lb fettucine or tagliatelle
6 quarts water

Heat olive oil in a saucepan over medium heat. Add the garlic and then the thyme. Sauté till garlic turns a light gold in color. Add tomatoes, mushrooms, salt and freshly ground pepper. Simmer for 20 minutes till sauce thickens. Cook the pasta. When done, drain well and place into warm serving bowl. Pour the hot sauce over the pasta, toss well and serve immediately. Add Parmesan cheese if desired.

• Rice with Casa Funghi Mushrooms •
 

5 tablespoons butter
1 medium onion, finely chopped
1 lb Casa Funghi mushrooms, cleaned and thinly sliced
1/2 cup dry Italian white wine
1 tablespoon fresh thyme or oregano, finely chopped
2 cups rice
5 to 6 cups chicken broth
1 cup freshly grated Parmesan cheese

In a saucepan, bring the broth to a simmer and keep hot over very low heat. Sauté onion in the melted butter in a heavy saucepan over medium heat until translucent.
Add the mushrooms and the herbs and sauté for a minute or two. Add the rice, and continue cooking, stirring for 3 minutes until well coated with the fat. Add the wine and simmer, stirring constantly, till absorbed by rice, about 2 minutes.
Start adding the stock a cup at a time as per instructions for risotto till done. Turn off the heat. Add half the Parmesan, stir, cover and let sit for 2 minutes. Place on a warm serving platter.
Pass the rest of the cheese at table.

• Baked Macaroni or Penne with Shrimp and
Casa Funghi Mushrooms - Timpana •
 

1 1/2 lbs Casa Funghi mushrooms very thinly sliced
6 tablespoon butter
salt
3 cups shelled medium shrimp (frozen: defrost and dry off on paper towels)
3 tablespoon brandy or Cognac (optional)
1 cup freshly grated Parmesan cheese
Béchamel sauce made with 3 cups milk, 4 tablespoons butter and 6 tablespoons flour, flavored with a pinch of nutmeg
Freshly ground black pepper
12 oz macaroni or penne (about 4 cups)
Preheat oven to 400 F.

Sauté the mushrooms in 4 Tablespoons of the butter for 5 minutes. Sprinkle with salt and set aside. Melt the rest of the butter and sauté the shrimp gently for 2 minutes, stir occasionally with a wooden spoon. Add the brandy to the shrimp, set alight and when flame dies down (a few seconds), add half the cheese. Remove from heat and keep warm.

(Note: If you prefer not to light the brandy, cook a further 30 seconds or so.) Cook the pasta. Drain when ‘Al Dente’ and rinse with cold water. Butter a deep ovenproof dish and cover the bottom with about 1/2 the pasta.
Spread the mushrooms and shrimp over the pasta and a few grinds of the pepper mill.
Cover the mushroom/shrimp with the remaining pasta.
Spread the béchamel on top and bake for 20 minutes, raising the heat to 450 F the last ten minutes.
Bake till nutty brown in colour. Allow to stand for 5 minutes before serving.