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Mushrooms with Olives

20 mins
2 people

In this recipe
Pitted Buoneolive


Here is a dish for any occasion, a recipe that can become a mouth-watering side dish or a fresh and snappy alternative to a hot main course. Prepare some good stock to make this dish as tasty as possible. Take the Porcini mushrooms, slice them thinly and cook in a pan with some oil, salt and pepper. Pour the stock into the pan a little at a time, never letting the mushrooms completely dry out.

Cut in halves or in rounds the pitted Berni Buoneolive, and after the mushrooms have been sautéing for at least 10-15 minutes, add them to the pan. When almost cooked, add one or two spoonfuls of flour and, to taste, a clump of parsley chopped or a sprig of rosemary to add flavour.


  • Berni Buone pitted olives
  • Porcini Mushrooms (350g)
  • 1 Stock Cube
  • Extra virgin olive oil
  • Salt
  • Pepper
  • Flour
  • 1 sprig of rosemary
  • Parsley