Celebrate the flavor of delicious porcini mushrooms with this recipe.
Oven-Roasted or Grilled Porcini Mushrooms
This recipe harks back to the first time I ate roasted porcini in Tuscany in the mid-1970s. They were served straight from the wood-fired pizza oven at Franco’s Pizzeria in a very small village near my country home. Because I don’t have a wood oven at home, I use a grill—which offers some of the same lovely smoky flavor—or in the winter, an ordinary oven thoroughly preheated to a high temperature.
3/4 cup pure olive oil
2 garlic cloves, lightly crushed
6 to 8 Italian parsley sprigs, chopped coarse with stems
1. Add oil to a small saucepan, and stir in garlic and parsley. Heat over low heat for 10 minutes. Strain. The oil may be kept, tightly-closed, in a cool dark place for about a month.
1 4- to 6-inch porcino cap per person, cleaned
Salt and black pepper, freshly ground
Chopped parsley, optional
1. Prepare a grill with wood or wood charcoal. When coals are covered with ash and medium hot, brush grill lightly with a little Garlic-Parsley Oil. Or preheat the oven to 400°F.
2. Brush porcini caps liberally with Garlic-Parsley Oil. Place caps, pore-side down, on grill and cook 4 to 5 minutes, making certain there are no hot spots or flare-ups. Sprinkle tops with a little salt while the other side is grilling. Turn porcini, sprinkle with salt, and drizzle with a little more oil. Cook for 3 or 4 more minutes. Test with a small, sharp knife to be certain the porcini are done.
3. To roast in an oven, brush porcini liberally with Garlic-Parsley Oil, and sprinkle lightly with salt. Place mushrooms caps up, in a shallow heatproof dish in the center of the oven. Turn mushrooms after 5 minutes, and drizzle with a little more oil. The porcini should be done in about 10 minutes. Test with a small, sharp knife to check.
4. Serve porcini as soon as they are done, caps up, on a warm platter, or in their roasting dish. Grind a bit of black pepper over them; sprinkle with a little chopped parsley, if desired.
For more recipes and to learn more about mushrooms, read the original article, "A Feast of Wild Mushrooms."
More than 150 workshops, great deals from more than 200 exhibitors, off-stage demos, inspirational keynotes, and great food!LEARN MORE