Boscaiola

350 g mushrooms
2 shallots
350 g canned tomatoes, drained
A small bunch of parsley
A clove of garlic
The leaves of a sprig of rosemary
A few leaves of sage
Olive oil
Chicken stock
Salt & pepper
Freshly grated parmesan

Clean the mushrooms, brushing the dirt away from the stems, and separate the caps from the stems; dice the stems and cube the caps, keeping them separate. Mince the shallots and the herbs and sauté them for a few minutes in 4 tablespoons of oil in a casserole. Add the diced stems, cook another minute, and then add a half cup of chicken stock and the tomatoes. Season with a little pepper and simmer the mixture for a half hour. Add a little more stock and a drop of water, and the cubed caps.