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.


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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