Porcini mushroom and green sauce

Serves 4

Ingredients

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Fried mushrooms

4 medium-sized firm porcini mushrooms

1 Egg

1l sunflower seed oil

grated parmesan

panko bread or breadcrumbs

salt

pepper

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For the green sauce

120 g parsley

14 ml extra virgin olive oil

120 g stale white bread

1 clove of garlic without the core

70 ml white vinegar

1 Egg

salt

pepper

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Preparation

For fried mushrooms/funghi fritti

1. Clean the mushrooms from any residue of soil or dirt and remove the final part of the stem. Rub them delicately with a damp cloth and dry them. Turn the stems being careful not to detach the cap then cut the lengthwise slices about in centimeters. of half for

2. Beat the egg and season with salt, pepper and grated parmesan, then pass the slices first in the

   beaten egg, then in the panko bread (or alternatively in the breadcrumbs).

3. In a saucepan bring the seed oil to 170C, fry the slices and, once they have browned, drain them and let them dry on absorbent paper to eliminatethe excess oil. Season with natural fine salt and pepper.

   Green Sauce/il bagnetto verde

4. Blend the parsley, blanch it for a few seconds in boiling salted water and cool it in water and ice. Dry well, then blend quickly with olive oil

5. Boil the egg for 4 minutes, then peel it and blend it with garlic and 1 bread previously soaked in vinegar until you obtain a creamy sauce. Add the parsley oil and blend further. Pass through strainer

Before serving, adjust the flavor by adding salt, pepper and if necessary vinegar.