Sauted porcini
1 servings
Ingredients
| Quantity | 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 |
Directions
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