Saut‚ed porcini

Yield: 1 servings

Measure Ingredient
1 pounds Fresh porcini, wiped clean with a soft cloth
½ cup Olive oil
Salt and pepper to taste
1 tablespoon Butter
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

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