Every mushroom is eatable, sometimes only once

The whole culture of finding your own ingredients, herbs and mushrooms, intrigues me already a long time. It must be a wonderful heritage to grow up with that knowledge.

In his ‘Complete mushroom book’ Carluccio shares his passion and knowledge. After buying a huge quantity of fresh mushrooms, a mixture of chanterelles and porcini, I stroll through the book to find an appropriate recipe. 800 grams of mushrooms is a lot for 2, I know, but we will manage💪.

Chop and fry 1 shallot and 4 garlic cloves in some butter. Add the cleaned ( no water!) and chopped mushrooms. Bake and stir. Add 50 ml of white wine. Allow to evaporate. Add 1 table spoon of flour. Bake and stir. Add pepper, salt and 2 teaspoons of dried marjoram. Add 40 grams of grated parmesan or bel paese ( avoid strong tasting cheese, they would influence the earthy mushroom taste).Once the mushrooms are ready, stop the fire. Cool down.

Brush some melted butter on filo pastry sheets. Use 3-4 sheets per strudel. Divide the mushrooms in portions. Make solid strudels. Put the on baking

paper. Brush some egg yolk on each side. ( as main course for 2p, 1 big one pp; as starter for 4-6, smaller sized packages).

Bake in the oven at 180° for 20-30 mins, until golden brown. Serve with some green salad and a delicate dressing based an oil, wine vinegar mustard and honey).


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