Ingredients

  • Cardoncelli mushrooms 500g
  • Garlic 2 cloves
  • Extra Virgin Olive Oil as needed
  • Ground fennel seeds as needed
  • Wild fennel fronds or tops as needed
  • Hazelnuts 50g
  • Vegetable broth as needed
  • White wine as needed
  • Salt as needed
  • Chili pepper as needed

Preparation

Clean the mushrooms thoroughly, removing dirt with a damp cloth or small knife. Cut them in half or into pieces, depending on their size.

In a large pan, heat a drizzle of Extra Virgin Olive Oil, sauté the garlic cloves until golden and add the chili pepper. Add the mushrooms and brown them over medium-high heat for about 5 minutes. Deglaze with white wine, stirring occasionally, and let it evaporate.

Remove a portion of the mushrooms and blend them with a ladle of vegetable broth, emulsifying with Extra Virgin Olive Oil until you get a smooth cream. Season with fennel flowers and a pinch of salt.

Serve the mushrooms hot, placing the cream on the bottom of the plate, garnishing with fresh fennel fronds and toasted hazelnuts.