- 6 strips of bacon
- 1 kg bloody milk cap mushrooms
- 2 cloves of garlic
- 2 sprigs of parsley
- Olive oil
After cooking the bloody milk cap mushrooms, they must be washed well in water and then strained. You must place them on a tray in the oven (preferably a wood-fired oven) so that they absorb the water. The garlic and bacon should be cut into small pieces once the bloody milk cap mushrooms have absorbed all of the water. Keep adding a little salt, olive oil and the cut up ingredients to each mushroom. Allow everything to cook for about 5 minutes and the dish is ready to eat.