The Stewpot Recipe Gallery
Fungis (Mushrooms In Sauce)
Tatiana Pavlovna Sokolova and Arwen Southernwood
For ash tree mushrooms: Pepper, caroenum, vinegar,
and oil. [Giacosa, p. 45].
1 pound fresh mushrooms, mixed (e.g., white and Portobello)
1/2 teaspoon ground pepper
2 cups white wine
1/2 cup vinegar
1/2 cup olive oil
Boil the white wine in a saucepan for half an hour, or until
liquid is reduced by approximately half. Meanwhile, wash, trim and
slice mushrooms. Mix pepper, reduced wine, vinegar, and oil and pour
over mushrooms. Allow to marinate for at least an hour before serving,
and preferably overnight.
Number of Servings
The original recipe does not specify whether the mushrooms
should be cooked or not. For this version, it is interpreted it as
marinated mushrooms. We have also used the recipe for parboiled mushrooms
(which reduces the time needed for marinating), but an equally valid case
could be made for sauteeing or simmering the mushrooms in this sauce.
Giacosa, Ilaria Gozzini (Herklotz, Anna, translator). A Taste of
Ancient Rome. The University of Chicago Press, Chicago and London,
1992. ISBN 0-226-29032-8.
Vehling, Joseph Dommers (translator). Apicius: Cookery and
Dining in Imperial Rome. Dover Publications Inc., New York, 1977.
Date Of Redaction
January, 2002; revisited March, 2003.