mushrooms
puffball mushrooms
wrapped mushrooms
baked mushrooms
mushroom salad
seasoned mushrooms
roasted "pecorini" mushrooms
mushrooms a sfincione
mushrooms alla trapanese
carrubbo mushrooms stew
small pinolini mushroom balls
The so called “fùncia pìcorìna” is just the common and well known “Vagaricus campestris”: the young kind has a hemispheric head and reddish colour which becomes brown later. Typical dish from Enna.
Do not wash the heads but just clean them with a cloth. Dip each head in beaten eggs, parsley, minced garlic, salt and pepper.
Place the mushrooms on a grill, before turning them upside down, plunge them again in the beaten eggs so that they could keep soft.
