Typical of Friuli Venezia Giulia, this baked mushrooms recipe is really delicious. And also practical, that is, quick to cook and can be made without difficulty with almost any variety of mushrooms.
The original recipe evidently includes the best mushrooms when they are at their best, that is, young and firm: boletus or chanterelles (chanterelles or chanterelles) or sanguinelli (delicious lactarius). However, we also tried it with me. pleurotus from the supermarket (both Ostreatus both eryngii) and we found them excellent. As much as the mushrooms that we used for the plate in the photo. In addition, mushrooms offer the enormous advantage of always being available and also appearing on the table with a little more neatness and elegance. Which doesn’t hurt.
About choosing mushrooms, note that the different types certainly differ in taste: flavors, colors, consistency. However, nutritional aspects in general change little, while “variable” factors do so in an uncontrollable way. The content of mineral salts, for example, can vary greatly from one mushroom to another, but more in relation to the soil where they grow than to their variety.
I mean, it may seem strange to you, but whatever type of mushroom you eat, you get pretty much the same thing. certainty of eating a food rich in water and fiber. With few calories and a good vitamin contribution. and other substances that help strengthen the immune system, control cholesterol and improve nervous and cognitive functions. All things being equal, obviously, because eating baked mushrooms is not the same as eating raw mushrooms in a salad.
The recipe for these Friulian baked mushrooms is very simple and requires no clarification.
Traditionally the cheese used is the Dairy. Typical cheese from the Friulian mountain communities, made from cow’s milk, semi-fat and medium-cured. Today it is mainly produced in Veneto and, here and there, throughout the Alps. However, it is difficult to find it south of the Po Valley.
Therefore, our advice is to use, in addition to Latteria, similar mountain cheeses. Like Asiago, which is quite common in supermarkets and, with the same seasoning, is comparable to Latteria. The Montasio is also excellent and not too difficult to find either. Otherwise, grate one of the endless not-too-ripe cow’s milk caciottas – including sweet caciocavalli – of which our south-central region abounds.
As a last chance, the Grana Padano is also good. “Last chance” not because Grana is not excellent, but just to avoid standardizing the flavors with others that we are already accustomed to.
- 600 g fresh, firm mushroom heads
- 2 tablespoons breadcrumbs
- 2 tablespoons grated cow’s milk cheese
- 1 clove garlic
- Parsley
- Olive oil
- Chop the garlic clove very finely (if you like it, 2 cloves are better) or pass it through the appropriate garlic crusher. Combine in a small bowl with 2 tablespoons chopped parsley and drizzle with 4 tablespoons oil. Let it sit for at least half an hour, stirring several times.
- Meanwhile, clean and clean the mushrooms, rinse them quickly and let them dry for a few minutes between two cloths. If they are modest in size, leave them whole, otherwise cut them in half or even into 4 parts. Grease a baking tray with the minimum amount of oil and place the mushrooms on it, gills facing up, as far as possible. Salt them in moderation: keep in mind that the cheese gains flavor as it cooks
- Spread a layer of breadcrumbs on the mushrooms, distribute the grated cheese over them, and finally moisten them with the garlic and parsley sauce. Place the mold in the oven preheated to 180° and let it cook for 20 minutes. Serve the baked mushrooms piping hot. If necessary, you can reheat them immediately before serving in the microwave or by putting them back in the hot oven for 5 minutes.
