Funghi porcini con salsa Bernese: la ricetta vegetariana I ChefDeg I Saporie

Prepare the funghi porcini by cleaning them and slicing them as needed.

In a pan, heat olive oil and sauté the funghi porcini with garlic and aromatic herbs until tender.

Add the caprino cheese and mix until melted and combined with the mushrooms.

Season with salt and pepper to taste.

For the salsa Bernese, melt the clarified butter in a separate pan.

In another bowl, whisk together the egg yolks, chopped shallot, white wine, and white vinegar over low heat until thickened.

Add the tarragon and season with pepper.

Serve the funghi porcini topped with the salsa Bernese and a side of misticanza.

Spice Level:

Dietary

Allergens