Italia a tavola-Boletus-Funghi alla Genovese

Teste di funghi alla Genovese

Ingredients for 4 Servings

8 large Porcini (Boletus) mushrooms

16 grape leaves (young and tender)

olive oil

garlic,

Italian parsley

Oregano

Salt and pepper

Take the mushrooms stems off, wipe them clean and mince them finely with a clove of garlic and ¼ cup of parsley, add a little salt.

Wash the grape leaves and dry them well; Put a mushroom head on each leaf and fill it with the previously made filling, add a little oil and pepper.

Take a large pan (possibly an iron pan), oil the bottom and place the grapes leaves with the mushrooms inside. Cover each mushroom with another grape leaf, sprinkle a little oil, cover the pan and cook at low heat for about 20 to 30 minutes.

When done cooking, remove the top grape leaves and arrange them in a plate; put the mushrooms on top of the grape leaves and sprinkle with a little oregano.