Mushrooms with balsamic vinegar

You start by taking a box (or more) of cream, mushrooms should not be piccolini, but with the chapels of 5-6 cm in diameter, this is for convenience and for the Visual effect they have to do.

The stands the stem (which can be reused for mushrooms sautéed with garlic and parsley) and wash them thoroughly.

Then you take garlic (this according to taste, I'll order a dozen mushrooms I used half a clove) and the parsley and chop them finely, then mixed with oregano and grated dry bread and oil is added to form a dough that is neither liquid nor too harsh but fluffy.

With this dough are filled mushroom chapels, finally there is a flake of Parmesan cheese (or cheese) over each mushroom, so that while cooking this fonda and coat the dough so as not to get it out.

You take a pot, put themselves in olive oil and balsamic vinegar (also these two ingredients to taste, I used a tablespoon and a half of oil and half a tablespoon of vinegar), are in the chapels of the mushrooms turn (i.

e.

the part containing the batter facing up) and add water until you get to about three-quarters of the chapels (do not pour).

Now arises the pot with the lid on semi-closed and simmer over low heat until all the water evaporate.