fungo d’albero

/FOON-goh dhal-BEH-roh/
[Italian] plural funghi d'albero

A name in Umbria for the beefsteak mushroom. It may be sliced and fried like liver, or eaten raw with a salad, when it should be cut into thin strips, soaked in salted water, drained and then dressed with a vinaigrette.

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