The stewed mushrooms I am a classic contour, but you want to try them in the manner of Pellegrino Artusi?
The recipe that I report is taken from his famous text Science in the Kitchen and the Art of Eating Well.
“For the wet are preferred those who are under the magnitude mediocre. Nettateli, wash and cut into thinner slices of the previous.
Put a pan on the fire with oil, some whole garlic clove, a bit’ bruised and a good pinch of catnip leaves.
When the oil starts to sizzle thrown down the mushrooms without flour them, season with salt and pepper and, half-cooked, moisten with simple tomato sauce; But they are parks with condiments because fungi do not absorb them”.
These mushrooms stewed will be a perfect side dish to accompany various main dishes (see also: http://www.pilloledistoria.it/9915/storia-contemporanea/budino-alla-napoletana-dallartusi) (Photo gives: ricettedalmondo.it).