Oven-Roasted or Grilled Porcini Mushrooms

Celebrate the flavor of delicious porcini mushrooms with this recipe.


| September/October 1999


Oven-Roasted or Grilled Porcini Mushrooms
Serves 4

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.

Garlic-Parsley Oil

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







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