Champignons à la Castiglione

Mushrooms prepared this way and served with small pieces of bone marrow are a classic garnish for beef dishes. Times have changed, the garnish has become the main event. Minus the bone marrow, Castiglione mushrooms make a handsome vegetable course or hors d’oeuvre. I presume that a chef to Count Baldasar Castiglione, the fifteenth-century Italian writer, was originally responsible for this dish. Those were the days when the dish bore the name of the person who employed the chef. Self-employ