Serves 2
- 300 grams oyster (pleurotus) mushrooms (or any flat mushroom)
- 2 or 3 cherry tomatoes
- 1 or 2 cloves crushed garlic
- small bunch parsley
- generous handful grated pecorino cheese
- fine breadcrumbs
- salt, freshly ground black pepper
- extra virgin olive oil
Clean the mushrooms and position them close together in an oven dish trying not to overlap them. Crush the garlic and chop the tomatoes into small pieces and distribute over the mushrooms. Salt and pepper to taste. Chop the parsley and add. Sprinkle a generous handful of grated cheese on top and finish off with a light sprinkling of breadcrumbs. Drizzle over some extra virgin oil. Bake at 200°C for about 15 minutes.
Cook with Ellen in Puglia 