Typical Cardoncello mushrooms 0Comments
Posted on
November 28, 2009 by
Stile Mediterraneo
The cardoncello mushroom is something you should not miss in Puglia if you love mushrooms! The cardoncello is a typical mushroom from Southern Italy. However, it is in the Puglia and Basilicata area that you find the best!
The most important thing about this mushroom is that it has such an elegant taste, that it does not cover but enhances the other ingredients it is cooked with.
We also like the fact the cardoncello mushroom does not change its texture once cooked.
I and Marika prepare the cardoncello in many different ways: raw, grilled, breaded (fantastic!), with pasta or baked with fish (delicious!) and meat.
Today I and Marika tried a very simple recipe: baked cardoncello mushrooms with potatotes.
Today I and Marika tried a very simple recipe: baked cardoncello mushrooms with potatotes.
INGREDIENTS:4 servings4 potatoes10 ½ oz (300 grams) cardoncelli mushroomsChopped parsley3 ½ oz (100 grams) grated Parmigiano cheese4 cherry tomatoes, in small cubes1 ¾ oz (50 grams) breadcrumbsblack pepperextra virgin olive oilpinch of sea salt
PREPARATION:
Peel and slice the potatoes. Cut the mushrooms in small pieces.
In a little bowl add half of the parsley, the tomatoes, half of the Parmigiano cheese, 2 tbsp of extra virgin olive oil, black pepper, sea salt and some water. Stir everything together.
In a baking pan pour a few drops of extra virgin olive oil and place a first layer of potatoes. Add on top the mushrooms. Then add the parsley with the tomatoes and parmigiano cheese.
Cover everything with another layer of potatoes.
Sprinkle on top with the remaining parsley, parmigiano, breadcrumbs, a few drops of extra virgin olive oil and black pepper.
Place the potatoes and mushrooms in the preheated oven and bake at 350 °F (180 °C) for about 30 minutes.
