Mushroom cream and mozzarella gems

Ingredients:

• 160 g of frozen mixed mushrooms
• 10 g shallots
• 1 small clove of garlic
• 1 bay leaf
• 30 ml of fresh cream
• 10 g of extra virgin olive oil
• salt and pepper

To Garnish:

• parsley,
• 1 tomato

Preparation

- Finely chop the garlic with the shallots, then "sautez" the vegetables in the oil.
- Add the defrosted and chopped mushrooms.
- Aromatize with the bay leaf, salt and pepper, then brown.
- Cook the mushrooms on a low flame for 15 minutes, and then remove the bay leaf.
- Add the cream and continue cooking for 5 minutes.
- Stuffed Barchette with mushrooms, in the center place a Gem of mozzarella.
- Garnish your Barchette with parsley leaves and pommel slices.