Luisa Valazza reveals how to prepare the most delicious stuffed porcini mushrooms ever: the star ingredient is chopped parsley, which adds zest to these noble mushrooms with their meaty texture.

Photo of the chef: Credits Luigi Gattinara

Ingredients for 4 people

4 medium-sized fresh porcini mushrooms
1 tablespoon chopped parsley
1 clove of garlic
1 shallot
Salt and pepper to taste
Extra virgin olive oil

Preparation

Clean the mushrooms thoroughly, scoop out the stems and use the flesh to prepare the filling; chop it finely together with the garlic clove and shallot. Heat the oil in a pan, add the chopped mixture and cook quickly for one minute; season with salt and pepper and add the chopped parsley. Fill the mushroom stems with this mixture.

Take an oven dish, grease the bottom with oil, line up the mushrooms and bake in the oven at 200°C for 10 minutes. Meanwhile, prepare the oil and herb sauce to taste. When the mushrooms are cooked, serve them on warm plates and drizzle with the sauce.