mushrooms
puffball mushrooms
wrapped mushrooms
baked mushrooms
mushroom salad
seasoned mushrooms
roasted "pecorini" mushrooms
mushrooms a sfincione
mushrooms alla trapanese
carrubbo mushrooms stew
small pinolini mushroom balls
It’s a kind of very big mushroom, called “vescia” in Italian. The dialectal term “bissinu” comes from the Spanish “bexin” and curiously also the German term “bofist” means puffball mushroom. They are well-known also as “dabbisu”, “funcia di basiliscu” and “funcia di Madunii”, because it is typical of Madonie.
In a crockery pan mash in oil 4 anchovy fillets without bones; add 4 cloves of minced garlic and then mushrooms cut into big pieces. Let season for a few minutes; add 2 big tomatoes, peeled, without seeds and cut into pieces. Put a little salt and pepper. Stir, cover and cook for 30 minutes on a weak fire.
