Beef Stuffed Mushrooms

Soak porcini mushroom in warm water.

Preheat oven to 200°C.

Drain the mushrooms once softened, reserving the soaking water, roughly chop mushrooms.

Combine the mince, onion, garlic, chopped mushrooms, breadcrumbs, egg, parsley, salt and pepper in a bowl and mix well.

Remove the stems from the field mushrooms and mound the mixture onto the caps, giving a rounded top, place onto a baking pan.

Drizzle over the olive oil and bake in a 200C oven until browned - about 25 minutes for large mushrooms.

Remove the mushrooms from the oven, and keep warm.

Put the soaking liquid, wine and pan liquid/sediment from the baked mushrooms into a small pot and over a medium heat boil and reduce by half.

Pour sauce over mushrooms and serve with a salad of choice for a complete meal.