Stuffed Mushrooms

Ingredients

• 10 g dried porcini mushrooms
• 2 slices of toast bread
• 4 tbsp milk
• 500 g large button mushrooms
• 100 g pancetta (or bacon)
• 4 anchovy fillets
• 6 basil leaves
• 0.5 bunch Parsley
• 1 Garlic clove
• 1 egg
• Salt
• 0.5 tsp dried marjoram
• pepper (ground)
• 6 tbsp Olive oil
• 3 tbsp breadcrumbs

Instructions

1. 1.

   Soak the porcini mushrooms in 1/4 lukewarm water for 20 minutes. Remove, rinse thoroughly and chop finely. Carefully pour the soaking liquid into a pot to keep any residue behind. Add the chopped porcini and cook until all liquid evaporates. Let cool.

2. 2.

   Cut the toast bread small and pour milk over it. Rub mushrooms with a cloth, carefully twist off stems without damaging caps.

3. 3.

   Preheat oven to 200°C. Finely chop half of mushroom stems. Very finely cut pancetta and rinsed, dried anchovy fillets.

4. 4.

   Wash basil leaves, dry, finely chop. Wash parsley, dry, pluck leaves from stems, finely chop. Peel and press garlic clove. Squeeze out excess toast bread liquid. Combine basil, parsley, garlic, porcini, pancetta, anchovies with chopped mushroom stems.

5. 5.

   Beat egg thoroughly with remaining ingredients and season with salt, marjoram, pepper.

6. 6.

   Fill mushroom caps with the mixture. Grease a baking dish with 2 tbsp olive oil. Place stuffed mushrooms cap side up, sprinkle breadcrumbs on top, drizzle remaining oil over them.

7. 7.

   Bake in the oven on the second-highest rack for about 30 minutes until crust forms. Let cool slightly before serving.