Saltimbicca with Pleurotus mushoom with bacon and salvia

Name: Saltimbicca with Pleurotus mushoom with bacon and salvia
Total time: 30 min
Yield: 4 Servings
Cuisine: German
Ingredients: 1 piece Butter; 16 piece Toothpicks; 16 piece Sage leaves; 1 some Riesling wine; 2 piece Pleurotus; 8 slice South tirol or parma bacon

9.0

Ratings: 9.0/10 from 5 users

Nice apertizer when guests arrive.

eskerschdin

Created: 2011-03-29 17:43:01

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Ingredients

1 piece Butter
16 piece Toothpicks
16 piece Sage leaves
1 some Riesling wine
2 piece Pleurotus
8 slice South tirol or parma bacon

Directions

Clean the mushrooms and cut in thin slices, but not too thin. Cut the bacon matching the size of the mushroom slices. Wash the salvia leaves and dry with a paper cloth.
But very little salt on the mushoom slices (due to the bacon) and season with pepper. Put one slice of bacon and slavia on each mushroom slice. Push toothpicks trough to stabilize. Tip: In case the salvia leaves are too small take 2-3 to cover.
Heat butter in a pan and put the mushrroms 2-3 mins in the pan at medium heat. Cool with little riessling wine
Serve the mushooms with white bread. Tip: In princible you can use any mushrrom but such ones with solid stam are preferred.

Saltimbicca with Pleurotus mushoom with bacon and salvia

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