How to Make Porcini Parmesan
In one of the skillets, heat a drizzle of olive oil., Add onion and garlic., Stir in parsley, salt, pepper, dried herbs and tomato sauce., Meanwhile, prepare the mushrooms., Beat the egg and milk together in the small bowl., Heat oil in the second...
Step-by-Step Guide
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Step 1: In one of the skillets
Medium high heat is best. -
Step 2: heat a drizzle of olive oil.
Sauté until the onions are translucent. , Simmer for 30 minutes. , Slice them into 1⁄4 inch (0.6 cm) thick slices, and remove the spongy bits (pores) under the more solid cap of the mushrooms. , Pour the bread crumbs into the other small bowl.
Set aside. , Again, use medium high heat. , Immediately place them into the hot skillet. , You can add more oil as needed, and they are done when they are golden brown. , Add sauce first, then mushrooms, then mozzarella, with a sprinkle of Parmesan between each.
You can have as many layers as you like. , Or, until the top is bubbly and the edges are golden brown. , -
Step 3: Add onion and garlic.
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Step 4: Stir in parsley
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Step 5: pepper
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Step 6: dried herbs and tomato sauce.
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Step 7: Meanwhile
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Step 8: prepare the mushrooms.
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Step 9: Beat the egg and milk together in the small bowl.
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Step 10: Heat oil in the second skillet.
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Step 11: Dip the mushroom pieces
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Step 12: one at a time
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Step 13: into the egg mixture then into the bread crumbs.
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Step 14: Fry the mushrooms on both sides.
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Step 15: In the 2 quart baking dish
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Step 16: form the casserole.
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Step 17: Bake in a preheated 350 degree oven
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Step 18: for 1 hour.
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Step 19: Finished.
Detailed Guide
Medium high heat is best.
Sauté until the onions are translucent. , Simmer for 30 minutes. , Slice them into 1⁄4 inch (0.6 cm) thick slices, and remove the spongy bits (pores) under the more solid cap of the mushrooms. , Pour the bread crumbs into the other small bowl.
Set aside. , Again, use medium high heat. , Immediately place them into the hot skillet. , You can add more oil as needed, and they are done when they are golden brown. , Add sauce first, then mushrooms, then mozzarella, with a sprinkle of Parmesan between each.
You can have as many layers as you like. , Or, until the top is bubbly and the edges are golden brown. ,
About the Author
Anna Johnson
Anna Johnson is an experienced writer with over 5 years of expertise in museums libraries. Passionate about sharing practical knowledge, Anna creates easy-to-follow guides that help readers achieve their goals.
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