The stuffing for these mushroom caps is built around reconstituted dried porcini, plus pancetta, anchovy, herbs, soaked bread crumb, and egg. The caps are topped with bread crumbs and baked until the tops form a light crust.
Ingredients
Equipment
Method
- Soak dried porcini in 2 cups of lukewarm water for at least 30 minutes.
- Soak the soft bread crumb with the milk in a small bowl.
- Wash fresh mushrooms quickly under cold water and dry thoroughly. Detach stems without breaking caps.
- Line a strainer with a paper towel over a small saucepan. Lift porcini from the soak, then strain the soaking liquid into the saucepan. Rinse porcini in several changes of cold water, then add to the saucepan and cook uncovered over lively heat until all the liquid has boiled away.
- Preheat oven to 400 F (205 C).
- Chop cooked porcini, fresh mushroom stems, pancetta, and anchovy very fine (the book notes this can be done by hand or in a food processor).
- Mix chopped ingredients with basil, garlic, squeezed milk-soaked bread crumb, egg, parsley, marjoram, salt, and several grindings of pepper until smooth and homogeneous. Taste and correct for salt and pepper.
- Stuff caps, forming rounded mounds, and sprinkle tops with bread crumbs.
- Oil a baking dish, arrange mushrooms stuffed-side up in one layer, and drizzle olive oil in a thin stream over the tops.
- Bake on the uppermost oven level for 30 minutes, or until the stuffing forms a light crust. Let settle a few minutes before serving.