Mushrooms Boscaiola style

A recipe of the family tradition is that of mushrooms in oil; this preparation is excellent to be enjoyed as an appetizer on toasted bread, or even to add to a pizza created with your hands; in addition, I recommend you to keep the oil in which you have immersed the mushrooms as soon as they are finished, because you can reuse it as it will acquire a flavor taken from the mushrooms not indifferent.

Ingredients: woodland mushrooms, porcini mushrooms, chilli,
parsley, garlic, flavourings, olive oil.

Suggestion: Chicken alla boscaiola. Chicken alla boscaiola is a simple and quick second course to make. Very tasty and flavorful everyone likes it. This dish is the ideal dinner when you don't have much time to cook, but you want something different. Second course and side dish cooked together, what more could you want? Plus you only get one pan dirty, great. I suggest you make a note of this simple recipe and try it as soon as possible. Follow me for the recipe and the few simple steps. 500 gr. sliced chicken breasts, 400 gr. ready-to-eat mushrooms, 100 gr. diced smoked bacon, 1 garlic clove, 50 gr. extra-virgin olive oil, 1 tuft chopped parsley, Trapani salt, pepper to taste, flour to taste, 1/2 glass white wine
Clean, wash and cut the mushrooms into thin slices. Flour the chicken slices and brown the garlic clove in a large pan with the oil and bacon. Add the chicken slices and brown them on both sides over high heat. At this point add the mushrooms, stir and continue cooking for five minutes. Then add the wine, cover with a lid and cook for about 15 minutes. Remove the lid and allow the sauce to reduce. At the end of cooking adjust the salt and pepper and sprinkle with a handful of chopped parsley.