Category: Recipes from Members

Baked Mushrooms

Ingredients 

600 g of porcini mushrooms

150 g of bread crumbs

1 garlic clove

1 tablespoon of parsley

Pinch of oregano

175 ml extra virgin olive oil

Salt

Preparation 

Clean the mushrooms. Remove the stems from each mushroom and set aside. Oil a baking dish and place the caps turned upwards. Season with salt. In a bowl, combine the chopped garlic clove with parsley. Add a pinch of oregano, bread crumbs and a little olive oil. Spoon stuffing into the

mushrooms’ caps. Bake in a preheated oven at 170° C (335° F), 20 minutes approximately.

Cardoncelli Mushrooms

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

Ingredients 

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

Preparation 

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.