Recipe of the Month: Hedghog Mushrooms in Cartoccio - Etna Style

 2 pounds fresh hedgehog mushrooms

8 white anchovy filets (boquerones), finely chopped

1 bunch Italian parsley, finely chopped to yield 1/4 cup

4 cloves garlic, thinly sliced

1/4 cup toasted fat boy breadcrumbs

1/4 cup extra virgin olive oil

Juice and zest of 2 meyer lemons

4 tablespoons porcini powder

8 squares parchment paper, about 10-inch squares

INSTRUCTIONS:

Preheat the oven to 425F.

Slice mushrooms into 1/4-innch pieces and place in a mixing bowl with chopped anchovies, parsley, garlic, breadcrumbs, olive oil, lemon juice and zest, and porcini powder, and toss to mix well.  Season with 3 tablespoons freshly ground black pepper, 2 tablespoons Maldon salt.

Lightly brush some olive oil on each sheet of paper. Divide the mushroom mixture among the parchment pieces and fold to form a cartoccio, like a love letter. Place on rack in the oven and cook the mushrooms for 6 minutes.

Serve the package on a warm platter. Slice an “X” with a sharp knife into each package tableside and allow guest to open to the magnificent fungal facial.

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