 Ingredients
for 4 persons:
1/2 kg fresh mushrooms, 30 g toasted almonds, 120
g Grana Padano, 2 slices of bread, 5 tablespoons oil,
2 garlic cloves, one onion, one tablespoon chopped-
parsley, one glass white wine, salt, a litre
of vegetable stock.
•Accurately clean the mushrooms, wash them quickly,
dry well and slice.
• Slice the onion and the garlic and fry them lightly in a-
pan with the oil. Let them stew for a few minutes,
then sprinkle with the wine.
• Let the wine evaporate, then add the mushrooms, stir
carefully and let the flavours blend for about 5 minutes. Add the
stock and salt to taste, then cook over a
low heat with a lid for 15 minutes.
• Crush the almonds and the garlic in a mortar with a
tablespoon of wine until you obtain a paste, then add it
to the soup.
• Pour the soup into an ovenproof dish, lay the slices of
bread on top and scatter with flakes of Grana Padano.
• Grill in a hot oven.
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Consorzio per la tutela del Formaggio Grana Padano
