In short. Cardoncelli — king oyster mushrooms — laid stalk-up in an oiled dish, covered with breadcrumbs, garlic and parsley, and baked. The mushroom of the Murgia.
Cardoncelli grow wild on the Murgia plateau and are firm enough to hold up to an oven, which is why they are treated like this rather than fried.
Ingredients
- 1 kg of cardoncelli mushrooms
- dry breadcrumb (mollica), grated
- 2 cloves of garlic, cleaned and minced
- parsley
- extra virgin olive oil, salt, pepper
Method
1. Cleaning. Remove the earthy part, then wash them first in hot water and then in cold, and wring them out lightly.
2. Arranging. Put them in an oiled dish with the stalk up.
3. The topping. Mix the grated breadcrumb with the minced parsley and garlic, salt and pepper, and cover the mushrooms with it.
4. Baking. Into the oven until golden.
More on the vegetables page.
