Porcini mushroom tortino with four cheeses cream

Using an immersion blender, combine ¾ of the porcini with the egg and mascarpone. Then mix in the rest of the sliced mushrooms, parmesan, parsley, salt and pepper. Butter the aluminium moulds, pour in the mixture and cook for 40 minutes at 140°C in a bain marie. Allow to cool slightly then turn out onto a plate. Cover with the cheese sauce, garnish to taste and serve.

for 4 people

200g Sapori Sinceri sautéed porcini mushrooms

80g mascarpone

n.1 egg

grated parmesan

chopped parsley

200g Sapori Sinceri 4 cheeses cream

extra virgin olive oil, salt and pepper

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