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Francesco Ristorante
Mendoza Argentina
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Recipes
Stuffed Mushrooms

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Spaghetti with Stuffed Calamaretti
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Sole with Orange Sauce
Fragrant Salmon
Silverside Fish “A La Provenzal”
Risotto with Zucchini and Smoked Salmon

Stuffed Mushrooms

These are the words Ana Natali de Ginastera, widow of the great Maestro, wrote to me, thanking me for this exclusive dish from our house:
“A dear memory for Maria Teresa, after my concert with music by Ginastera and a dinner made for the Gods. We will return soon and meanwhile, we will dream with the mouth-watering treats from La Marchigiana.”

Preparation

1 – By hand, remove the stem of each mushroom and place them aside. Rinse mushrooms and boil them for 30 seconds in water with a pinch of salt. Remove and rinse quickly with a second of cold water. Strain them well and fill them with the following preparation:

2 – Sautee in a pan the butter, diced onions and wine. Once the wine has been absorbed, add the mushroom stems, previously diced.

3 – Cook the preparation for a few minutes, stirring occasionally.

4 – Remove from the heat and add the parsley, ham and cheese. Season the mixture and if it looks soft, add a spoonful of bread crumbs. If it is too firm, add a couple spoonfuls of cream.

5 – Stuff the mushrooms and place them in a large casserole dish, cover them with cream and powder them with parmesan cheese.

6 – Place dish in oven on high heat until browned. Remove and serve.

Suggestion

I recommend this dish for cold days, as an appetizer or to accompany grilled meats.

Ingredients (makes 4 or 5 servings)

- 500 to 600g. large mushrooms (size No. 4)
- 2 chives
- 40g. butter
- 1 teacup white wine
- 1 tablespoon bread crumbs
- 2 tablespoons cream
- 60 to 70g. diced ham
- 80g. Gruyere cheese
- 2 tablespoons parmesan cheese
- 250 to 300g. cream
- Salt and pepper

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