After a few days of rain in the fall, then a few days of sun, the woods are filled with basket-carrying funghi hunters. The fresh Boletus edulis has a dense, meaty texture that has earned it the name “poor man’s steak.”–Pamela Sheldon Johns
LC Porcini or Bust Note
This may seem really discriminatory, but this grilled mushrooms recipe is superlative only when made with porcinis. Nothing against portobellos or shiitakes, it’s just that their type of earthiness is the wrong type of earthiness for this recipe. It’s sort of reassuring to know there’s a reason fresh porcinis are so darn pricy, and it’s that unparalleled flavor profile. So–and we say this only to save yourself disappointment–either pick up the real deal or do without.
Grilled Porcini Mushrooms Recipe
- Quick Glance
- 5 M
- 25 M
- Serves 4 to 6
- 1 teaspoon minced flat-leaf parsley leaves
- 1 teaspoon minced thyme leaves
- 1 teaspoon minced rosemary leaves
- 1 teaspoon minced mint leaves
- 2 cloves garlic, minced
- 1/3 cup extra-virgin olive oil, plus more for brushing
- 1 pound porcini mushrooms (about 6 medium)
- 1. Light a medium fire in a charcoal grill.
- 2. In a small bowl, stir together the herbs, garlic, and 1/3 cup olive oil.
- 3. Clean the mushrooms with a damp cloth. Cut them into ½-inch-thick slices and brush them lightly with olive oil. Grill for 3 minutes on each side, or until lightly browned. Transfer to a serving platter and brush with the herb-oil mixture. Serve at once.
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