Prosciutto Parcels Stuffed with Oats, Mushrooms and Cheese
Rinse the scallions, cut the scallion greens longitudinally into about 16 thin strips (for tying), and set aside. Finely dice the rest of the scallions. Trim the oyster mushrooms and finely chop.
Heat butter in a pan and saute the oats until light brown. Add the diced scallions and oyster mushrooms, and saute briefly. Stir in the soy sauce and remove from heat.
Mix the creme fraiche and mascarpone cheese into the oats mixture. Season with salt and pepper. Spread the oats mixture over each prosciutto slice and fold up to form the parcels.
Blanch the scallion green strips in salt water and rinse with cold water. Tie the prosciutto parcels with scallion strips and serve.