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
270 MG SODIUM
Just a few simple ingredients bring out the best woodsy flavor of these quintessentially Italian mushrooms. Try this alongside any roasted meat.
- Cut the porcini caps into1/2-inch slices and chop the stems into small dice
- 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.
- 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