Ingredients
- 4 large porcini mushrooms, fresh, cleaned and roughly chopped
- 4 tablespoons extra virgin olive oil
- 2 tablespoons unsalted butter
- 1 sprig nepitella (can be replaced by mint and oregano)
- 5 cups vegetable stock
- 1 cup freshly grated parmigiano
- 2 eggs
- salt and fresh pepper (to season)
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