White Rabbit’s timbale

The size, the shape, the meaty consistency of these Cardoncelli mushrooms (Pleurotus eryngii, what a name, huh?!) just brought back from Puglia leave me all but speechless.
There is no reason to overcomplicate their preparation and a simple stay in the oven, accompanied by potatoes, extra virgin olive oil and a sprinkle of rosemary, is what is needed to awaken even the drowsier of the senses.

Feed your head, feed your head!