4 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter
Sprig of nepitella*
4 large fresh porcini mushrooms, cleaned and roughly chopped
5 cups vegetable broth
Salt and freshly ground black pepper
Salt and freshly ground black pepper
1 cup freshly grated Parmigiano Reggiano cheese
2 eggs
*nepitella can be substituted with mint and oregano
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