I saw this on menus all over Italy. I got the recipe from The Silver Spoon Cookbook, but I know that it was also a little different across that long country.
The main thing is that the Silver Spoon recipe calls for fresh Porcini mushrooms, which are not easy to come by in New England, but I had them with different mushrooms in different places.
I made this one with Baby Bellas, mostly to see if the technique would have any tricks. It is pretty easy, it just cooks a long time; now I want to try it with a variety of other mushrooms!