By | 21 September 2020

Ingredients

1 lb. fresh porcini mushrooms, wiped clean with a soft cloth
1/2 cup olive oil
Kosher salt and freshly ground black pepper
1 Tbs. unsalted butter
2 Tbs. finely chopped shallot
Squeeze of fresh lemon juice
1 Tbs. finely chopped fresh flatleaf parsley

Nutrition

300 CALORIES
3GPROTEIN
6GCARB
30GTOTALFAT
6GSATFAT
21GMONOFAT
3GPOLYFAT
10MGCHOL
270 MG SODIUM
1G FIBER

DIRECTIONS

Just a few simple ingredients bring out the best woodsy flavor of these quintessentially Italian mushrooms. Try this alongside any roasted meat.

  1. Cut the porcini caps into1/2-inch slices and chop the stems into small dice
  2. Heat the olive oil in a heavy frying pan.(Don’t worry about the large amount of oil—you’ll pour most of it off, but you need a lotto get the porcini properly browned.) When the oil is very hot( just starting to smoke a bit), add the caps in an even layer and fry until well browned, about 2 minutes on each side. Turn the heat to low and cook for another 4 to 5 minutes until tender. Increase the heat to high, and give the slices a final sauté for1to 2 minutes until they’re crisp again, turning once. Transfer to a serving dish and season with salt and pepper.
  3. Pour off all but1 Tbs. of oil from the pan (if the oil seems burned, pour it all off and start with 1 Tbs. fresh oil), return the pan to high heat, and add the butter. When foaming, add the shallot and chopped porcini stems. Season with a little salt and pepper and sauté until lightly browned, about1 minute. Transfer to the cooked slices, squeeze on a little lemon juice, and sprinkle with parsley. Serve immediately

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