Appetizer with pioppini mushrooms and truffle sauce

Cut the roots of the mushrooms, cut the stems into small pieces and then wash them under running water and drain them in a colander. Place a drizzle of extra virgin olive oil in a pan and then fry chopped onion, carrot and celery.

After a few minutes, add the pioppini to the sauce and cook for 10 minutes with the lid on, stirring occasionally, add salt, pepper and then a glass of white wine. Cook for another 10 minutes with the lid on, then add a little truffle sauce. Cook for another 5 minutes and then turn off. Spread the truffle cream on a slice of bread and then place your cooked pioppini mushrooms.

Buon Aperitivo!!