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Buffalo Mozzarella wrapped in Prosciutto with Roast Porcini Mushrooms

4 slices of prosciutto
2 whole Mozzarella di Bufala (white mozzarella approx 250 gms each)
4 basil leaves
4 large fresh porcini mushrooms. If fresh porcini can’t be found try and find snap frozen ones. Do not substitute with field mushrooms.
Olive oil
Butter
1 tablespoon chopped parsley
Pepper

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Pre-heat your oven to 180 degrees.
Slice both pieces of mozzarella in half. Lay a slice of prosciutto onto a clean surface. Place a piece of cheese on top and then a basil leaf. Season with a little pepper and then wrap the prosciutto around the cheese to form a roll with the cheese exposed at both ends.
Place rolls on oven tray and place in oven to heat through for approximately two minutes.
Slice both Porcini mushrooms in half lengthwise.
While the rolls are in the oven, pan roast the mushrooms in olive oil, a little salt and pepper and butter for approximately 5 minutes.
Remove mushrooms from pan conserving the juices. Add chopped parsley to juices and stir through.
Plate up by placing prosciutto wrapped cheese on centre of a plate, a slice of mushroom on top and pour the pan juices over. Eat as soon as possible.
© Danny Russo 2003