Italian Food and Flavours

Stuffed mushrooms: Ripiene di funghi

The seasons in Le Marche are less pronounced than further north in Europe. Summer tends to linger into September and October with Winter taking over in November. Leaving little room for autumn colours in the landscape. That does not mean though that there are not a plentiful supply of Autumn riches for the table. With its close proximity to the Sibillini mountains Le Marche is rightly renowned for the earth bounty those high fields produce. Truffles, both black and the absurdly expensive white, together with Porcini mushrooms are the most famous offerings but this is also the beginning of the chestnut and apple seasons. This being rural Italy, locals are not tardy in celebrating these delicious specialities with the traditional sagra (festival).

One special delight that Fabio produces as the evenings draw in is his particular take on stuffed mushrooms. Straightforward  and quick to produce but with an elegant simplicity and evocative taste and aroma.

Stuffed mushrooms: Ripiene di funghi

Quantities produced will be dependent on the number and size of the mushrooms

large button mushrooms or flat mushrooms
breadcrumbs
grated parmesan
smoked cheese
truffle sauce

truffle oil
olive oil
salt and pepper
Remove the stalks from the mushrooms and fInely chop, add an equal quantity of grated breadcrumbs, grated parmesan and grated smoked cheese with some chopped parsley and truffle sauce to taste,
Season the mix with pepper and use plenty of high quality olive oil to bind.
Mix everything together in a bowl.
Sprinkle a little salt and truffle oil into the mushroom caps and fill with stuffing mix. Place the stuffed mushrooms on a lightly oiled baking tray.
Place mushrooms in hot oven 200C for 15/20 mins. or until deep golden brown.
Serve warm as part of an antipasti; bite through the crisp shell and release the flavours of an Italian autumn.
  • Stuffed mushrooms
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