Mushroom ‘arraganati’

This is a great way to cook mushrooms. I used a mixture of cardoncelli and pioppini but it would go well with any kind. Serve it as a side dish with anything you fancy.  It would go great with game.

Serves 4

Mushrooms ingredients

Mushrooms ingredients

  •   480 g  mushrooms — cleaned and halved
  •   60 g  bread crumbs
  •   40 g  pecorino Romano — grated
  •   4 cloves  garlic — chopped
  •   200 g  tomato — chopped
  •   40 ml  olive oil
  •   4 sprigs  parsley — chopped
  1. Mix together the bread crumbs, pecorino, parsley, garlic and oil. Season
  2. Mix with your hands until it comes together.
  3. Put the mushrooms and tomatoes into an oven proof dish and top with the bread crumb mixture
  4. Bake at 180 °C for about half an hour.
Baked mushrooms finished dish

Baked mushrooms finished dish

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Mafaldine with pioppini

This would work with just about any type of mushroom. As pioppini are quite small, I left them whole.   Larger mushroom would probably be better sliced. Serves 4

malfadine with pioppini ingredients

malfadine with pioppini ingredients

  • 320 grams  mafaldine
  • 200 grams  pioppini
  • 1/2  onion — chopped
  • 1 clove  garlic — chopped
  • 1 sprig  parsley — chopped
  • 4 tablespoons  Grana — grated
  • olive oil
  1. Fry, in plenty of olive oil, the onion, garlic, mushrooms and parsley.
  2. Season with salt and cook gently until the mushrooms start to release their juice.
  3. Mix with the cooked mafaldine and Grana and serve.
mafaldine with pioppini finished dish

mafaldine with pioppini finished dish