1.5 kg of ossobuco (marrow bone)
150g of all-purpose flour
6 tbsp of extra virgin olive oil
1/2 glass of dry white wine
50 g of Bauer Porcini Mushroom Sauce
Salt and pepper to taste
8 clean Portobello mushrooms
2 tbsp of extra virgin olive oil
1 garlic clove
Fresh parsley, chopped, to taste
Serve with: polenta


By Lidia Mattiazzi


  1. Slightly dust the meat with flour on both sides, brown it in a pan with a little bit of oil, add the wine and reduce.
  2. In a bowl, mix Bauer Mushroom Sauce with 750 ml of water and pour it onto the ossobuchi.
  3. Let it cook for 1 hour on low heat: the meat should be tender and break apart with a fork.
  4. In the mean time, in another pan, place the sliced mushrooms, garlic and oil and sauté on high heat. Remove the garlic, then add salt, pepper and parsley.
  5. Place the polenta, the ossobuco with its own juices and the sautéed mushrooms in a serving plate. Serve immediately.

NOTES: Before removing the meat from the heat, check that it is cooked through. For a fuller and rounder flavour, use Porcini instead of Portobello mushrooms.