Mushrooms Stuffed With Rice

Preparation:

Preparation: Clean and scrape the mushrooms, separate the caps (be careful not to break them) from the stems, chop the latter finely, and brown them in the oil and butter in a pan; add salt, mix and, when they are about to turn a little colour, add the cream and cook for a few minutes. In the meantime, boil the rice (it must be al dente), drain it, mix it with the sauce together with the two egg yolks, mixing well. The caps of the mushrooms, hollowed out a little earlier (the proceeds will have been added and cooked together with the minced stems), are now filled with the mixture of rice and gravy and, placed with the filling side up in a pan, cooked in hot oven for 10 minutes and serve.