Cappelle di porcini arrosto

Roast porcini caps

Preparation info

  • Makes

    4

    servings
    • Difficulty

      Easy

Appears in

Popes, Peasants and Shepherds

Popes, Peasants and Shepherds

By Oretta Zanini de Vita

Published 2013

  • About

Ingredients

  • 8 large fresh porcini mushrooms
  • 4 tablespoons intensely fruity extra-virgin olive oil
  • leaves from

Method

Remove the stems from the mushrooms. Scrape the surface of the caps gently with a small knife to remove any clinging dirt, then wipe with a damp cloth. Grease a baking pan with 1 tablespoon of the oil and put the mushroom caps, close together and head down, in the pan.

Chop together finely t