2 kilos small cultivated mushrooms
1 dollop cinnamon bark
1 laurel leaf
2/3 pepper grains
Clean mushrooms and dip them into cold water with some lemon juice.
Put some salty water and juice of the remaining lemons in a pot and bring it to a boil, then add mushrooms, cloves, cinnamon, pepper and laurel, and let all ingredients boil vivaciously for some minutes.
Lower the flame and let mushrooms cook gently for about ½ hour: if they dry up, add some water.
When mushrooms are just slightly firm, drain them and put them into pots. Cover them with a drop of oil, close pots ermetically and preserve them in a fresh place.
Surely an excellent appetizer.
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