


Clean the mushrooms removing any lumps of earth and other impurities with the tip of a knife blade. Brush off grit and dirt with a
toothbrush. Do not rinse them with running water; you could loose their delicate taste! Moisten some absorbent kitchen paper and clean
them accurately. Slide them lengthways.
Put them in a saucepan with the halved poussins (or the chicken cut into large pieces), olive oil, herbs, onions (finely chopped),
tomato, wine and water. Season with salt and bring to the boil; simmer over low heat for 30-40 minutes, covered. Stir from time to time
with a wooden spoon.
If necessary, you could add some more water.
Stop cooking when the sauce is well reduced.
Our suggestion is: Bardolino (an Italian red wine from Venetia).

Greetings from Italy!
If you want to combine this dish with other ones for a complete menu, consult our "Members-only Area".