Mushroom gratin

One of the most pleasant times of the year is the period that signals the arrival of spring, with the return of the pulsing rhythm of life, the birds starting to sing again, the plants with the first buds and leaves starting to show, and the pleasure of air that becomes more mild and sweet. To celebrate the imminent end of winter and the arrival of spring, today we thought we would suggest a very interesting recipe, fresh and yet also simple: mushroom gratin. These mushrooms would be the last available before the fruit and vegetables of spring appear on our tables, so we are going to make them using breadcrumbs and parsley, thus obtaining a very pleasant and tasty appetizer that you might also use as a delicate side dish. Follow our recipe and serve up something a bit different today.

Remove the mushroom stems and their gills from under the cap, and set them aside. Chop the stems and the remains of the mushrooms. Add the chopped parsley stalks and the breadcrumbs to prepare the gratin mixture. Then add a dash of white wine and olive oil to the gratin so that it becomes grainy but moist. Then add salt and half a clove of crushed garlic. Fill the upside down mushroom caps with the gratin mixture, and place in a roasting pan or baking dish. Place in the oven for 20 minutes at 180 °C and then for the last 10 minutes under the grill.