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Cardoncelli Mushrooms

Cardoncelli Mushrooms

(with wild herbs, ossocollo and ericante cheese, and Aglianico vinegar sauce)


100 g of cardoncelli mushrooms

100 g of ossocollo

15 g of wild herbs (borage, rocket etc.)

400 g of purslane

400 of fava beans

125 ml extra virgin olive oil

80 g of Ericante cheese

80 ml Aglianico vinegar

Salt and pepper to taste


Clean the mushrooms. In a skillet, sauté the ossocollo cut into strips in olive oil. Add the sliced mushrooms and cook for a few minutes. Remove the mushrooms and the ossocollo from the skillet. Strain cooking juices through a fine sieve and cool. Emulsify with olive oil and Aglianico vinegar.

Serve the ossocollo with the cardoncelli mushrooms and the ericante cheese on a bed of mixed wild herbs and a side dish of steamed fava beans. Season with the sauce.