Using an immersion blender, combine ¾ of the porcini with the egg and mascarpone. Then mix in the rest of the sliced mushrooms, parmesan, parsley, salt and pepper. Butter the aluminium moulds, pour in the mixture and cook for 40 minutes at 140°C in a bain marie. Allow to cool slightly then turn out onto a plate. Cover with the cheese sauce, garnish to taste and serve.
Ingreidents
for 4 people
200g Sapori Sinceri sautéed porcini mushrooms
80g mascarpone
n.1 egg
grated parmesan
chopped parsley
200g Sapori Sinceri 4 cheeses cream
extra virgin olive oil, salt and pepper