Iutari (Iuti sponges) in the Oven
The fried mushrooms represent a culinary delicacy that brings a touch of flavor and texture to every meal. We start by thoroughly cleaning the mushrooms, ensuring that we remove any impurities. Then, in a large skillet, we add a generous amount of oil and heat it over medium heat. When the oil is well heated, we add the mushrooms and sauté them carefully, stirring occasionally. The goal is to achieve an attractive, slightly brown color that gives them an intense flavor and an appetizing appearance.
Once the mushrooms have taken on a golden hue, we transfer them to a baking tray. Now it’s time to season them. We sprinkle salt, pepper, and vegeta, adjusting the quantities according to personal preferences. The spices not only enhance the aroma but also complement the natural taste of the mushrooms. It’s important to let our imagination run wild, adding other herbs if we wish, such as oregano or basil, for an extra burst of flavor.
Next, we take care of the pastrama. We cut it into small pieces so that each serving is easy to enjoy. We carefully place these pieces over the sautéed mushrooms, ensuring that each mushroom benefits from a touch of the meat delicacy. On top of the pastrama, we add grated cheese, which will melt and create a creamy and savory layer. The melted cheese roll, cut into thin slices, is strategically placed over the cheese, helping to form a delicious crust.
Finally, we drizzle everything with a bit of oil to intensify the flavors and facilitate the melting of the cheese. The tray is then placed in the preheated oven at a medium temperature. We make sure to set the timer so that we don’t lose track of the baking time. With the oven door closed, we watch the progress of the dish, eagerly awaiting the moment when the mushrooms turn golden and the cheese melts into an irresistible combination of flavors. When everything is ready, we take the tray out of the oven, letting the aroma spread throughout the kitchen, ready to savor this wonderful recipe!
Ingredients: approximately 1.2 kg of straw hats (I had frozen) 400 g of telemea cheese 400 g of lightly smoked pork pastrama a roll of melted cheese (150 g) 150 ml of oil for frying salt, vegeta, and pepper to taste
