This grilled porcini mushrooms dish, inflected with garlic, thyme, rosemary, and mint, gives this poor man’s steak a decidedly Italian flavor. Oh, and it’s wicked easy.
Nothing against portobellos or shiitakes, but there’s an otherworldliness, an other sort of earthiness, about porcini that’s simply superlative to other types of mushrooms. As author Pamela Sheldon Johns explains, “The fresh Boletus edulis has a dense, meaty texture that has earned it the name ‘poor man’s steak.'” Although actually, that’s not entirely accurate given the price of porcini, unless you’re out foraging for them. At any rate, if you have yet to try them, perhaps this autumn is the time. You can justify the expense knowing that they’re only available for a relatively short amount of time each autumn. [Editor’s Note: We’re also quite adept at justifying fashion expenditures, so if ever you need some help, let us know.] Originally published October 25, 2011.–Renee Schettler Rossi
Grilled Porcini Mushrooms
- 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. If desired, cut the mushrooms into 1/2-inch-thick slices and lightly brush them with oil. Grill until lightly browned, about 3 minutes per side. Transfer to a serving platter and brush with the herb-oil mixture. Serve at once.