1 package of conchiglionis
600 g various mushrooms
20 cl of liquid cream
100 g bacon
160 g Ricotta
I bunch of cilantro
50 gr of Pecorino
2 tbsp. olive oil
Clean the mushrooms then chop them finely.
Wash the cilantro and chop finely. Cut the pecorino into very small cubes.
Cut the bacon in small pieces and fry until crispy and drain on a paper towel.
Sauté the mushrooms in olive oil and a little salt in a pan over high heat for about ten minutes until all the liquid has evaporated.
Add the cream and cilantro and cook for another 2 minutes.
Put the mushrooms in a colander and collect the cream. Heat it slightly in a saucepan.
In a salad bowl, mix the mushrooms with the ricotta and add the pecorino.
Cook the conchiglionis in a large volume of salted boiling water for about 15 minutes or as mentioned on the package.
Fill them with the mushroom stuffing, add the cris bacon and sprinkle them with cream. Serve hot.