Stuffed champignons
Champignon ripieni
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For 4 people
16 medium mushrooms
the juice of 1 lemon
2 teaspoons of soy cream
2 teaspoons olive oil (preferably flavored with truffles)
salt
pepper
Clean the mushrooms, remove stems, and soak them in lemon water for 10 minutes.
Drain, pat dry and brown them in very little oil for 5 minutes over high heat.
Drain them and dry them on paper towels.
Chop the stalks, mixing them with cream, season with salt, pepper and truffle oil.
Stuff the heads using a syringe, serve warm or cold.
Thanks to Vera Ferraiuolo - veruccia.blogspot.com
