Cooks in: 45mins
Levels: Easy
Serves: 4
List of Ingredients
- 8 of cardoncelli mushrooms, cleaned
- 3 OZ. of baby spinach, washed
- onion
- dry white wine
- 2 TBSP. of butter
- 1 OZ. of dried morels
- Hazelnuts, roasted and blanched
- Extravirgin olive oil
- Salt
- Pepper
Method
1
Soak the morels in 3/4 cup of hot water for 10-15 minutes. Drain them and squeeze them out, then filter the water and set it aside. Cut the morels into quarters and sauté them for 5 minutes in a pan with the butter, the chopped onion, salt, and pepper. Add in the white wine, half of the filtered water, and cook for 6-7 minutes.
2
Cut the cardoncelli mushrooms in half and sauté them in another pan for 5-6 minutes with a drizzle of oil, salt, and pepper, ensuring they are laid down flat. Add in a bit of the filtered water and cook for another 5-6 minutes.
3
Dress the spinach with oil, salt, and pepper and serve with the mushrooms. Top with some finely grated hazelnuts.