A dish that is simple only at first glance.
Woodland aromas, vegetal notes, and a gentle sweetness that ties everything together: Guerzoni Apple Cream becomes the surprising ingredient, enhancing the dish without ever overpowering it.

Perfect served as a warm appetizer or as a dish to share, accompanied by toasted bread.

Ingredients (serves 2–3)

• 400 g mushrooms (cardoncelli, oyster mushrooms, or mixed)
• 1 carrot
• 1 celery stalk
• 1 knob of butter
• 1 tablespoon Guerzoni Apple Cream
• A few sprigs of fresh marjoram
• Extra virgin olive oil
• Salt and black pepper, to taste
• Rustic bread, to serve

Method

Gently clean the mushrooms and cut them into irregular pieces, keeping them fairly large. Prepare the chopped vegetables: finely chop the carrot and celery.
Heat a drizzle of extra virgin olive oil in a wide pan and gently sauté the chopped vegetables over low heat until soft and fragrant. Add the mushrooms and slightly increase the heat. Let them brown without stirring too much, allowing a light caramelization to develop. Season with salt and pepper.

Once the mushrooms are well cooked, deglaze with the Guerzoni Apple Cream. Stir gently and let the flavors meld for about one minute. The apple adds a rounded, subtly sweet-and-sour note that enhances the natural flavor of the mushrooms.

Separately, prepare the sauce: melt the butter over very low heat and infuse it with fresh marjoram leaves.

Serve the mushrooms hot, finish with the butter and marjoram sauce, and drizzle with a little extra virgin olive oil.

Serving suggestion

Serve with toasted rustic bread or crostini, perfect for soaking up the aromatic juices.
Also ideal as a base for a gourmet bruschetta or as an elegant side dish.

Fabiana Rendinaro