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.