Yup! It’s here. Right here. Fall. The leaves are starting to go yellow, so, none of the glorious ans gorgeous reds and bright yellows yet. The time is right. Damp though. Perfect time for mushrooms, yeyyy (and I’m really not being sarcastic, yet). But back to the food. This recipe is done with oyster mushrooms, but you could do it with champignons as well. I wouldn’t use mushrooms with too strong a flawor.
- oyster mushrooms
- flat leave parsley
- white wine
- smoked cheese (scamorza affumicata)
- clean the mushrooms with a brush, slice them and put them in a pan with some butter;
- cook them and add a splash of white wine, let it evaporate;
- add the chopped flat leave parsley and serve on a spoon with the thinly sliced cheese.