Name: Pane e Vinos FUNGHI Recipe
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 500 grams Mixed mushrooms (e.g., cremini, shiitake, portobello); 2 tbs Olive oil; 2 tsp Garlic, minced; 1 tbs Fresh thyme, chopped; to taste Salt; to taste Black pepper; 1 cup Marsala wine; 2 cups Beef or veal stock; 1 cup Shallots, finely chopped; 2 tbs Butter; to taste Salt; to taste Black pepper; 500 grams Potatoes, peeled and diced; 200 grams Fontina cheese, grated; 2 Eggs; 2 tbs Fresh parsley, chopped; to taste Salt; to taste Black pepper; 1 tbs Butter, for greasing; 1 Veal chop or chicken breast; 1 tbs Olive oil, for cooking; to taste Salt; to taste Black pepper

‘19 Chianti Classico Riserva

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Roasted Mushrooms, Marsala Demi Glace, Fontina Potato Cake || Veal Chop 36 | Chicken 28

Preheat the oven to 200°C (400°F). Clean the mushrooms and cut larger ones into halves or quarters.

Prepare the Mushrooms

In a mixing bowl, toss the mushrooms with olive oil, minced garlic, thyme, salt, and pepper. Spread the mushrooms on a baking sheet and roast for 20 minutes or until golden brown.

Season and Roast

In a saucepan over medium heat, melt 2 tablespoons of butter. Add chopped shallots and sauté until translucent.

Cook Shallots

Pour in the Marsala wine and let it reduce by half. Add the beef or veal stock and continue to simmer until the sauce thickens. Season with salt and pepper.

Add Marsala and Stock

Boil the diced potatoes in salted water until tender. Drain and mash until smooth.

Cook the Potatoes

In a bowl, combine the mashed potatoes, grated Fontina cheese, eggs, parsley, salt, and pepper. Mix well.

Combine Ingredients

Grease a baking dish with butter and pour in the potato mixture. Bake in the oven at 180°C (350°F) for 30-35 minutes or until golden and set.

Bake the Cake

Heat olive oil in a skillet over medium-high heat. Season the veal chop or chicken breast with salt and pepper, then cook for 5-7 minutes on each side, or until cooked through.

Cook the Veal or Chicken

On a plate, place a slice of Fontina potato cake, top with roasted mushrooms, and drizzle the Marsala demi-glace over the protein. Enjoy!

Serve the Dish

Mixed mushrooms (e.g., cremini, shiitake, portobello)

Olive oil

Garlic, minced

Fresh thyme, chopped

Salt

Black pepper

Marsala wine

Beef or veal stock

Shallots, finely chopped

Butter

Potatoes, peeled and diced

Fontina cheese, grated

Eggs

Fresh parsley, chopped

Butter, for greasing

Veal chop or chicken breast

Olive oil, for cooking

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Make FUNGHI Recipe in just 1h 30m. Roasted Mushrooms, Marsala Demi Glace, Fontina Potato Cake || Veal Chop 36 | Chicken 28

Funghi Recipe

Ingredients

Roasted Mushrooms

Marsala Demi Glace

Fontina Potato Cake

Protein Option

Method

Roasting the Mushrooms

Prepare the Mushrooms

Season and Roast

Making the Marsala Demi Glace

Cook Shallots

Add Marsala and Stock

Preparing the Fontina Potato Cake

Cook the Potatoes

Combine Ingredients

Bake the Cake

Cooking the Protein

Cook the Veal or Chicken

Plating

Serve the Dish

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