Yield: 1 servings
|1 pounds||Fresh porcini, wiped clean with a soft cloth|
|½ cup||Olive oil|
|Salt and pepper to taste|
|2 tablespoons||Shallots, finely chopped|
|1||Squeeze fresh lemon juice|
|1 tablespoon||Parsley, finely chopped|
Cut the porcini caps into «-inch slices and chop the stems into small dice.
Heat the olive oil in a heavy frying pan. When the oil is very hot, add the caps in an even layer and fry until well browned, about 2 minutes per side. Turn the heat to low and cook another 4-5 minutes, until tender. Increase the heat to high, and saut the slices for another 1-2 minutes, until they're crisp again, turning once.
Transfer to a serving dish and season with salt and pepper.
Pour off all but 1 tbs oil from the pan (or pour if all off and start with a fresh 1 tbs oil), return the pan to high heat, and add the butter. When foaming, add the shallots and chopped porcini stems.
Season with a little salt and pepper and saut until lightly browned, about 1 minute. Transfer to the cooked slices, squeeze on a little lemon juice, and sprinkle with parsley. Serve immediately with toasted country bread.
Serves 4 as an appetizer.
Fine Cooking October-November 1995 Submitted By DIANE LAZARUS On 09-29-95