- 5 eggs
- ½ cup butter, plus more for pans
- 1 cup shredded parmesan cheese
- 1 ½ ounces dried porcini mushrooms
- 1 cup flour
- About ½ tsp. kosher salt
- About ¼ tsp. freshly ground black pepper
1. In a small bowl, pour 1 1/4 cups boiling water over porcini. Let sit 30 minutes.2. Preheat oven to 425°. With a slotted spoon, transfer porcini to a cutting board, reserving mushroom liquid. Finely chop porcini and set aside.3. In a medium saucepan over medium heat, melt butter in 1 cup reserv...