Ingredients for 4 people:
4 big field mushrooms
1 slice cooked ham ( 50 gr.)
2 cloves of garlic
1/2 glass dry white wine
1 sprig parsley
2 spoons oil
Clean the mushrooms by trimming the stem off . Finely mince the stems. Warm a spoon oil in a pan, then add minced cooked ham, garlic and the mushroom stems. Adjust salt and pepper and let it cook over a low flame until the mushrooms have completely dried out.
Beat the eggs inside a bowl with a pinch of salt and half the minced parsley. Put all ingredients together and mix them.
Let it cook over low flame for a further 5 minutes until the eggs will curdle properly. Then place this mixture inside mushroom caps. Arrange these stuffed boletus inside an oiled oven-proof dish, pour some white wine on them and bake them at a temperature of 150/170° for about 25-30 minutes.
Switch the oven off, sprinkle with the remaining parsley and serve.
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