Stuffed Mushrooms
8-10 large white mushrooms
1 small onion, finely chopped
1/4 cup pancetta, finely diced
1/4 cup dried porcini mushrooms
3 tablespoons parsley, finely chopped
1/2 cup bread crumbs
1 egg
salt & pepper
olive oilClean the white mushrooms by brushing them with a soft brush, wiping them with a damp cloth, or rinsing them briefly and drying them quickly. Gently pull out the stems.
Soak the dried porcini in hot water for about 20 minutes. Then drain, dry, and chop porcini. Chop the stems from the large mushrooms into small pieces.
In a skillet heat a few tablespoons of olive oil. Add the onion, cook for two or three minutes over medium heat. Add the pancetta, continue cooking for three or four minutes, then add the chopped mushroom stems and porcini. Cook for about five to eight minutes until the mushroom pieces soften and all the flavors blend. Let cool.
In a bowl mix together pancetta-onion-mushroom mixture with bread crumb and egg. Fill each mushroom cap with stuffing. Place caps in a shallow, lightly oiled baking dish. Bake in 350 oven for ten minutes. Then put under the broiler for about a minute or so, or until tops brown to a tasty gold. Serves four as an appetizer.
