Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Fresh porcini, wiped clean with a soft cloth |
| ½ cup | Olive oil |
| \N \N | Salt and pepper to taste |
| 1 tablespoon | Butter |
| 2 tablespoons | Shallots, finely chopped |
| 1 \N | 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