Porcini mushrooms stuffed with rice are a delicious appetizer or side dish made from medium porcini mushrooms filled with a tasty mixture of rice, butter, egg yolks and cream. Their soft texture and the intense mushroom flavor make them irresistible for lovers of autumn produce.
Clean and scrape the mushrooms; separate the caps (be careful not to break them) from the stems, finely chop the stems and sauté them with the oil and butter in a pan; salt, stir and when they begin to take some color add the cream and let cook for a few minutes.
Meanwhile boil the rice (it should be al dente), drain it, mix it into the sauté together with the two yolks, stirring well.
Slightly hollowed-out mushroom caps (the removed flesh will have been added and cooked together with the chopped stems) are now filled with the rice mixture and placed with the filling facing up in a baking dish, baked in a hot oven for 10 minutes and served.
Frying pan
Wooden spoon
Pot
Store in the refrigerator for up to 2 days
This dish is typical of northern Italian cuisine
Italy, Lombardia
| Energy (kcal) | 151.69 |
| Carbohydrates (g) | 8.58 |
| of which Sugars (g) | 0.73 |
| Fat (g) | 11.37 |
| of which Saturates (g) | 3.86 |
| Protein (g) | 3.65 |
| Fiber (g) | 1.36 |
| Sale (g) | 0.03 |
