800 g/1 3⁄4 lb small porcini • 2 tablespoons olive oil
130 g/4 1⁄2 oz prosciutto, diced 100 ml/3 1⁄2 fl oz dry white wine
1 clove garlic, chopped • 1 sprig freshmarjoram, finely chopped • salt and pepper


1.Separate the porcini caps and stems and chop the stems. Heat the olive oil in pan, add the porcini stems and prosciutto and cook over a medium heat for 5 minutes.
2.Add the wine and cook until it has evaporated.
3.Add the garlic and marjoram and cook for a few minutes, then add the porcini caps. Reduce the heat, cover and cook, shaking the pan occasionally, for 30 minutes. Season with salt and pepper and serve.

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