Porcini Mushrooms with Prosciutto are a delicious side dish, perfect to accompany meats and main courses. The porcini mushrooms are sautéed together with prosciutto and seasoned with garlic, dry white wine, marjoram, olive oil, salt and pepper. The result is a flavorful and aromatic dish that enhances the taste of the mushrooms and the prosciutto.
Clean and separate the caps from the stems
Chop the stems together with the prosciutto and sauté them over low heat in a pan with two tablespoons of oil
Deglaze with half a glass of wine and let it evaporate
Add the garlic clove and the finely chopped marjoram
Let it absorb the flavors well
Arrange the mushroom caps in the pan and reduce the heat
Cook for 30 minutes, occasionally moving the pan
Season with salt and pepper, remove from the heat and serve
Pan
Knife
Italy
| Energy (kcal) | 88.02 |
| Carbohydrates (g) | 1.2 |
| of which Sugars (g) | 1.03 |
| Fat (g) | 5.78 |
| of which Saturates (g) | 1.37 |
| Protein (g) | 6.88 |
| Fiber (g) | 2.1 |
| Sale (g) | 0.39 |
