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Porcini Parmesan

Submitted by: Mary on 08/29/2005
1427 views
2.68 avg rating
151 votes
 
 
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Ingredients

2 Large, fresh, firm porcini mushrooms
Olive oil
1/4 C Finely chopped onion
1 Clove garlic, chopped
1 T Minced parsley
Pinches of dried basil, marjoram, and oregano, or other Italian seasonings

1 t Salt
1/4 t Black pepper
1 24 oz Can of tomatoe sauce
1 Egg
1/4 C Heavy cream
Almond flour
8 oz Sliced mozzarella cheese
1/2 C Grated Parmesan cheese

Directions

In a large skillet, heat a couple tablespoons of olive oil, add onions and garlic and saute over low heat until onions are translucent. Stir in parsley, herbs, salt, pepper, and tomato sauce. Simmer for 30 minutes.



Slice the mushrooms into 1/4 inch thick slices. Remove the spongy area underneath the more solid cap of the mushroom.



In a bowl, beat the egg and cream. Dip the slices of mushrooom into the egg mixture, dust with almond flour.



In a large skillet, heat a couple tablespoons of olive oil to medium high. Fry the porcini on both sides, adding more oil as needed, until golden brown.



In a 2-quart baking dish, layer sauce, mushrooms, mozzarella, topping layers off with Parmesan cheese.



Bake at 350 degrees F for 1 hour.




Additional Information

Like many stews and casseroles, this dish is even better the following day, after the flavors are allowed to seep into the mushrooms. You may want to make it ahead of time and reheat it when you want to eat it.

Servings

4

Calories

7

Time to prepare

30 minutes

Difficulty

Easy
 

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