Stuffed Field Mushrooms
	6 large    field mushrooms   60 g    prosciutto   .25 cups    continental parsley   2 tsp    sage   1 clove    garlic   .25 cups    breadcrumbs, fresh   .25 cups    Pecorino   2 Tbs    extra-virgin olive oil   2 Tbs    white wine, dry   30 g    butter     1 Prep: Wipe field mushrooms with a damp cloth. Chop proscuitto and finely chop parsley, sage and garlic. Finely grated Pecorino. 2 Trim mushrooms and chop stalks, then place chopped stalks, prosciutto, herbs, garlic, breadcrumbs and cheese in a bowl, stir to combine and season to taste with sea salt and freshly ground black pepper. 3 Drizzle a little olive oil in a roasting pan, place mushroom caps in pan, divide mixture between mushrooms, then drizzle with olive oil and white wine, dot with butter, cover with foil. Chill and freeze. 4 Defrost well before bake at 200°C for 35 minutes or until mushrooms are tender.   Servings: 4   Copyright © 2006, The Gourmet Saint