This Tuscan dish is usually made with fresh porcini (boletus) mushrooms and served as a light main course.
- 1/3 cup olive oil
- 3 garlic cloves, peeled and lightly bruised
- 1 sprig marjoram
- 1/4 pound porcini mushrooms, thinly sliced
- Salt and freshly ground pepper
- 2 tablespoons light stock (optional)
- 2 egg yolks
- Juice of 1/2 lemon
In a terracotta pan or skillet, heat the olive oil, garlic and marjoram. Remove the garlic when it begins to color. Add the mushrooms, season with salt and pepper and cook over low heat, stirring from time to time, for 15 or 20 minutes. If necessary, add a little hot stock. Adjust the salt, if required.
Beat the egg yolks with the lemon juice. When the mushrooms are tender, add the egg yolk mixture and mix quickly but gently. Serve at once.
Recipe reprinted by permission of Weldon Russell. All rights reserved.
nutrition information per serving
298 calories; 22g total fat; 106mg cholesterol; 15mg sodium; 16g carbohydrates; 5g fiber; 10g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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