Eringi in
cacio-e-pepe sauce

- Eringi mushrooms - 150 g.
- Unsalted butter - 30 g.
- Heavy cream (33%) - 70 ml.
- Ground black pepper
- Pecorino Romano cheese - 70 g.

Method of cooking

Sauté the eringi in unsalted butter with salt.

Remove the mushrooms from the heat and continue to prepare the sauce in the same pan.

Melt the unsalted butter, add the heavy cream, and bring it to a vigorous boil.

Remove from heat and add the cheese with black pepper. Carefully pour the sauce onto the plate and arrange the mushrooms with sprigs of greens.

Contacts

+380501003543

eryngi.ua@gmail.com

Address

10-z Zavodska st.
Novopokrovka,
Chuhuiv raion, Kharkiv oblast,
63523, Ukraine