Ingredients (4 servings):
- about 2 kg beef or pork bones with marrow
- 1 bunch of fresh parsley leaves
- 4 shallots
- 4 garlic cloves
- 50 g butter
- 250 (very) small button mushrooms
- a half lemon’s juice
- 100 ml white wine
- salt and pepper to taste
- bread, 1/4 inch slices, toasted
- Wash thoroughly the bones with marrow.
- Cook them in plenty of water for about 2 hours set aside the resulting stock, you can use it for soups and gravies.
- Preheat oven to 200 C. Place the marrow bones into an ovenproof dish cut side up, lay it to the oven and roast for 10-15 minutes.
- Meanwhile, chop the garlic and shallots.
- In a wok or a frying pan, melt the butter an saute the chopped garlic and shallots until fragrant.
- Add the washed whole mushrooms, salt and pepper, the wine, half cup of the stock previously produced and half of the lemon juice.
- Cover the pan and cook for 10 minutes, then remove the lid and simmer until the sauce reduces. Remove it from the heat and let it cool for a few minutes.
- Chop the parsley leaves and add it to the mushroom saute, add the rest of the lemon juice and season with salt and pepper to taste. Stir them lightly.
- Heat 1-2 tablespoons olive oil in a large frying pan. Place the bread slices, salt them lightly and fry them golden-brown on both sides.
- Serve a pair of hot from the oven roasted marrow bones, some mushroom-parsley salad and toast slices. When eating, scoop out some marrow and spread it on toast, sprinkle some salt and top it with mushrooms-parsley salad.