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Porcini mushroom balls – Italian Cuisine

Prepare the mushrooms: remove the earthy part of the stem, rub them with a damp cloth and cut into slices.

Fry the whole garlic with a little oil in a pan, then add the mushrooms and cook for 5 minutes over high heat. At the end add salt and parsley, turn, turn off the heat, remove the garlic and drain the mushrooms well.

Sponge the breadcrumbs with a little warm water (or, if you prefer, you can use milk instead of water). Squeeze it well and place it in a bowl with lightly chopped mushrooms and egg and mix well.

Form the balls with the mixture and pass them one at a time in the breadcrumbs, then fry them in hot seed oil, turning them to make them brown evenly.

Your porcini mushroom balls are ready, serve hot.

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Mushroom omelette – mushroom omelet recipe – Italian Cuisine

Clean the mushrooms, dry them, cut the earthy stalks and then slice them.
Cook the mushrooms in a pan with a little oil, garlic and parsley. Cook for about ten minutes, then turn off the heat and set aside.

Break the eggs into a bowl and beat them with a fork.
Add the grated Parmesan, the minced parsley, the previously cooked mushrooms, salt and pepper
Mix the ingredients with a fork.

Put a little oil in a non-stick frying pan, pour the mixture of eggs and mushrooms and cook for 8/10 minutes.
Turn the omelette with the help of a lid and finish cooking.

Serve the hot mushroom omelette.

TAGS: Mushroom omelette recipe How to prepare mushroom omelette Mushroom frittata recipe

Sweet Corn & Wild Mushroom Spoonbread – Best Cornbread Dressing I’ve Ever Accidentally Made!

It’s always nice when you start out making one thing,
and it unexpectedly turns into something else, which ends up being far better
than you expected. Such was the case with this quite homely, yet amazingly
delicious sweet corn and wild mushroom spoonbread.

I was trying to do a simple, wild mushroom-studded,
sweet corn casserole to reinforce our holiday side dish repertoire, and before I
knew it, I was eating the best, most flavorful cornbread dressing I’d ever
tasted. Not only that, but we completely eliminated the step of having to make
corn bread first!

Of course, I wish I could do stuff like this on purpose, but
like my golf buddies used to say, “better lucky, than good.” The only drawback,
as I obsessed over in the video, was the less that stellar appearance when it
came out of the oven. 

I may try some type of gratin topping next time, but
honestly, this was so wonderful tasting that I can’t even pretend to be upset
over such superficial concerns.  I
hope you give it a try soon. Enjoy!

Ingredients for 12 portions:
1/2 cup dried porcini mushroom pieces, softened in 1 cup hot
tap water, squeezed dry
1 stick (1/2 cup) unsalted butter
3/4 cup all-purpose flour
3/4 cup yellow cornmeal
1/4 cup sugar
1 teaspoon fine salt
1/2 teaspoon baking soda
1/4 tsp freshly ground black pepper
cayenne to taste
2 large eggs
1 cup buttermilk
1/4 cup milk
1 pound sweet corn, drained well
1/4 cup chopped green onions
oil to grease baking dish
Bake at 350 degrees F. for 30-35 min