1 MUSHROOMS, MORTADELLA AND PROSECCO (dry white wine) - Funghi Mara
This site or third-party tools used by this make use of cookies necessary for the operation and useful for the purposes outlined in the cookie policy.
If you want to learn more about it or opt out of all or some cookies, consult the cookie policy. By closing this banner, clicking on a link or continuing to browse in any other way, you consent to the use of cookies.
close


MUSHROOMS, MORTADELLA AND PROSECCO (dry white wine) Recommended mushrooms: Cultivated white mushroom, Portobello Mushroom

Ingredients:

The type of mushroom known as "champignon de Paris" or white button mushroom is the most widely cultivated, best known and most frequently used mushroom in the world. It has an extremely mild flavour and is delicious with refined dishes.

Ingredients for 4 people:

36 small and well-closed champignon mushrooms
24 mortadella cubes
Prosecco
bitter Campari

Preparation:

Mushrooms
Cut mushroom stems one centimeter below the cap and remove potential soil traces with a brush
wash them quickly under running water
dry them gently with a towel
salt mushrooms
soak mushrooms in lemon juice for twenty minutes, then throw it away

Mortadella
cut a thick slice of Mortadella Modena into 2 cm thick cubes

Appetizers
secure mushrooms and Mortadella cubes with a toothpick and serve

Aperitif
Pour ici Prosecco and half a bottle of Bitter Campari into a cold glass pitcher

Serve & taste
Have the appetizers served with half a lemon on a course dish, together with brine green olives.
Put the course dish on the appetizer table next to the aperitif pitcher and the glasses.
The result is a simple and delicate appetizer preceding a refined and enjoyable meal.



Azienda Agricola Funghi Mara | info@funghimara.it | Tel 0039 051 892049 - 0039 051 872350 | FAX 0039 051 893768 | P.IVA 00032141202

Follow us on :

© 2018 Funghi Mara. All rights reserved.