FUNGHI IN UMIDO Braised Mushrooms This simple-to-make dish is perfect as part of a mixed antipasto platter. Serve it warm or at room temperature. Mushrooms will give off their own juices, so why add liquid? Most people complain that the Mushrooms cook down into nothing. By adding liquid and simmering, the Mushrooms will shrink less and the end result will be succulent, juicy bursts of flavor in every bite! A wide variety of mushrooms can be used. Try a mixture of Crimini, Porcini & Morels. Shitake, although not strictly Italian, is exceptionally good. The meatiest of all are the large Portobello Mushrooms. If you do use Portobello, trim the gills from the underside. This will prevent the dish from becoming "muddy". I prefer my Mushrooms with just Garlic and Parsely. You may wish to experiment with various other OPTIONAL Herbs. 4 Tbls Olive Oil 1-2 tsp Garlic (crushed or thinly sliced) 2 lbs fresh Mushrooms 1/4 cup Red Vermouth OR 2 Tbls Red Wine Vinegar 1/4 cup Beef Broth 0 - 1/2 tsp Salt (depending on the saltiness of Beef Broth) 1/8 tsp ground Black Pepper [ OPTIONAL - 1 tsp fresh Oregano, Sage or Thyme]           [OR 1/4 tsp dried Oregano, Sage or Thyme] 1/4 cup chopped Parsely 1. Heat pan, add oil, saute Garlic until barely golden (do NOT burn) 2. Add mushrooms, stir-fry briefly to mix with Garlic & Oil. 3. Add Vermouth, deglaze pan (OR use Red Wine Vinegar)           (rapidly boil to evaporate Vermouth)           (you may be able to "flambe" the Vermouth) 4. Add Beef Broth, (Salt), Pepper, [& OPTIONAL Herbs]. Stir. 5. Lower heat, cover partly, simmer 20 - 30 minutes,           or until almost all of the liquid has evaporated.           (you may un-cover and boil down rapidly during the last 5 minutes) 6. Tranfer to serving dish, sprinkle on Parsley 7. Serve warm or serve later at room temperature.           You may also refrigerate and serve the next day.