Cardulinu ‘e Petza
| Difficulty | Easy |
| Tempo di preparazione | 35 min |
Description
How about a delicious Sardinian starter made with mushrooms, garlic, and parsley? Here is the recipe for cardulinu ’e petza, cooked in the simplest way possible.
Autunna or pleurotus mushrooms are known in Sardinia as cardulinu ’e petza, which means “meat mushrooms.”
Thanks to their firm and meaty texture and intense flavor, they are considered an excellent meat substitute and are used in many recipes, as starters, side dishes, or in sauces for first courses.
Ingredients
to recalculate the ingredient amounts
| Autunna mushrooms | Autunna mushrooms | 600 g |
|---|---|---|
| Lukewarm water | Lukewarm water | 400 ml |
| Garlic | Garlic | 16 g |
| Parsley | Parsley | 30 g |
| Extra virgin olive oil | Extra virgin olive oil | 60 ml |
| Salt | Salt | 8 g |
Instructions
- 1 To prepare cardulinu ’e petza, start by cleaning the mushrooms with a damp cloth to remove dirt and impurities, then slice them.
- 2 Heat the olive oil in a large pan and sauté the chopped garlic and parsley. Then add the mushrooms and a glass of lukewarm water.
- 3 Add a pinch of salt, cover with a lid, and cook over low heat for 20 minutes.
- 4 Once cooked, turn off the heat and serve the cardulinu ’e petza hot.
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