by Augusto Tocci

This is a recipe for a sauce featuring a mix of mushrooms such as porcini, Caesar’s mushrooms, grey knight mushrooms, parasol mushrooms, chanterelle mushrooms and common puffball mushrooms that is great on a slice of Tuscan country bread fried in olive oil.

Melt some butter in a double boiler. While still hot, add a decent-sized amount of tomato sauce to the butter, followed by the mushrooms which have been previously sautéed.

Cook the mixture uncovered and season with nepitella, an Italian herb, salt and a pinch of ground pepper flakes. Break a few whole eggs in the mixture and scramble them directly into the sauce.