Cotechino With Mushroom Sauce

Preparation:

Preparation: Boil the cotechino by combining the celery and vinegar with the water. Clean the mushrooms, cut them into strips. Brown the minced shallot in a little oil, add the mushrooms, the cream, salt and pepper, and cook. From the slices of bread cut twelve discs, brush them with a little melted butter, put them in a hot oven and let them brown. Peel the cotechino, slice it. Blend the mushrooms with the hot milk. On each disc of bread put a slice of cotechino, coat it with the mushroom sauce. Accompanying wines: Marzemino Trentino DOC, Merlot Dei Colli Bolognesi DOC, Pentro D'Isernia Rosso DOC.