Funghi al funghetto
AppetizersCook time: 0 min.
Servings: 4
Servings: 4
Ingredients for Funghi al funghetto
| Pepper | ||
| Salt | ||
| 1 | Onion | |
| 2-3 | clove | Garlic |
| 3 | tbsp | Finely chopped flat-leaf parsley |
| 300 | g | Fresh porcini mushrooms |
| 6 | tbsp | Olive oil |
Instructions for Funghi al funghetto
To prepare the Funghi al funghetto recipe, please follow these instructions:
The sponges are cleaned and cut into slices. Is a card boiled in leachate water. Sieved and poured with ice-cold water. The sponges are thoroughly dried in the kitchen roll. Meanwhile, parsley garlic and onions. The lid is finely chopped and white-laid pressed. The olive oil is heated with onions, garlic and parsley. The sponges are added and stirred well throughout stirring. Seasoned and organized.
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