Ingredients
- 1 small onion
- 250 g mushrooms
- Porcini powder
- 250 g Mascarpone
- Brick pastry
An original appetiser, easy to prepare and with a very attractive presentation.
Preparation:
Finely chop the onion and lightly fry it (patiently) until it turns a golden brown. If you notice it’s gone dry, you can add teaspoonfuls of water as necessary.
Add the thickly chopped mushrooms. Cook them until all the liquid has been absorbed, season and sprinkle the mix with porcini powder. Leave it to cool.
Make a paste with the mushrooms and Mascarpone and make parcels with the brick sheets.
Tie them with a strip of scalded leek so they won’t open.
Bake the parcels in the oven at 180°C until the pastry is crisp.
Recipe courtesy of Espai Cuina'm at Vall d'Hebron Market.
Ingredients
- 1 small onion
- 250 g mushrooms
- Porcini powder
- 250 g Mascarpone
- Brick pastry