1 pound fresh wild mushrooms such as chanterelle, porcini, hedgehog or oyster, or a mixture.
1 tablespoon of water
For topping:
2 tbs freshly grated parmigiano
1 tbs fine dried bread crumbs
1 tbs chopped fresh Italian parsley
2 cloves garlic, finely chopped or use a grater
Salt, and freshly ground
Extra-virgin olive oil for drizzling
Preheat an oven to 375 degrees.
Trim off hard bits from stems.
Slice or quarter to equivalent size.
In a baking pan large enough to hold the mushrooms in a single layer ,sprinkle the bottom with water and put the mushrooms in stems up.
In a small bowl, combine al the ingredients for the topping including salt and pepper to taste, and mix thoroughly.
Sprinkle the mixture evenly over the mushrooms.
Drizzle generously with the olive oil.
Bake, uncovered, in the preheated oven until the mushrooms are golden and tender, depending on the mushrooms and their size approximately 15-20 minutes.
Serve hot or include in pasta or risotto.
