#21 Fingi di monte: Toglie fungi di monte, e lassali: e gittatene via l’acqua, mettili poi a friggere con cipolla tritata minuto, o con bianco di porro, spezie e sale e dà a mangiare

Sauteed Mushrooms with Spices (#21) Mountain Mushrooms.  Take mountain mushroom and boil them; and discard the water; the fry them with finely sliced onion, or with white of leek, spices, and salt, and serve.  (ZA 24)

Niccolo's Recipe
Serves 6 to 8

2 pounds mushrooms
olive oil
1 small onion or leek (white only)
1/8 tsp coarse ground black pepper
1/8 tsp freshly grated ginger
1/8 tsp nutmeg
1/4 tsp ground coriander seed
4 to 6 strands saffron steeped 1 TBL in warm water.
salt to taste

Clean and trim mushrooms then cut larger mushroom into half or quarter, depending on size.  Blanch mushrooms briefly in rapidly boiling salted water.  Chop finely and soften in oil over medium heat the onion or leek whites.  Raise heat to high, and add dry spices to toast briefly, then saffron water and mushrooms.  Fry on high heat until cooked and browned, about 15 minutes, stirring/tossing occasionally..
 
Zambrini, Francesco, ed. (1968).  Libro della cucina del secolo XIV.
            Bologna: Forni.  (originally printed Bologna: Gaetano Romagnoli, 1863)  as found in

Redon, F., Sabban, F. and Serventi, S. (1998) (translated by Schneider, Edward).
            The Medieval Kitchen: Recipes from France and Italy.  Chicago & London:
            The University of Chicago Press.