Fried Morels with Parmesan
4 servings
30 minutes
Recipe from the Brodo restaurant menu.
1
First, prepare the mushrooms. Brush off the sand from the morels and select firm ones, avoiding wet and slippery mushrooms with stems.
2
Mushrooms should be rinsed well under running water several times.
3
Heat the pan over medium heat, pour in olive oil, and immediately add the mushrooms.
- Extra virgin olive oil: 8 tablespoons
- Morels: 400 g
4
Salt, pepper, and do not mix.
- Salt: to taste
- Ground black pepper: to taste
5
Let the first amount of juice evaporate until the bottom is dry.
6
Finely chop the onion and garlic, add to the pan.
- Shallot: 4 tablespoons
- Garlic: 4 cloves
7
Shuffle
8
After 1 minute, pour in the wine and let it evaporate by half.
- White wine: 200 ml
9
Add butter and allow the butter and wine to form a sauce.
- Butter: 200 g
10
Add parsley, mix it, and place it on a plate.
- Chopped parsley: 4 teaspoons
11
Sprinkle with parmesan and garnish with chervil.
- Grated Parmesan cheese: 40 g
- Chervil: to taste
12
Serve with a large piece of fragrant wheat bread.