Seared Porcini Mushrooms

Fresh porcini are better than truffles

This requires at least 1 lb fresh porcini. Pick caps over stems.

Florentine Porcini Mushrooms

  • 1 lb porcini mushrooms
  • 1 whole head garlic
  • 8-12 leaves basil
  • 1/4 cup olive oil
  • 2 tsp dijon
  • Salt/pepper
  • Butter

Peel paper from garlic. place in foil, drizzle with olive oil and wrap up. Roast garlic in oven until golden and soft. Remove from oven and dump into a blender. Add basil, mustard, and olive oil and pulse until smooth. Season with salt and pepper. Remove stems from porcini, peel skin and cut stems into long strips. Melt 3 tbsp butter in frying pan over medium heat. Saute whole porcini caps and stems until browned on outside. Slice caps into long slivers and serve drizzled with garlic sauce.

 

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About Rufus' Food and Spirits Guide

This blog attempts to collect some of the things I try to create with food and booze. Sometimes I succeed and sometimes I fail. My hope is to entertain and maybe help people think a little harder about what they decide to eat and drink.
This entry was posted in Appetizers, Food, Italian, Recipes, vegetarian and tagged , , , . Bookmark the permalink.

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