See below ingredients and instructions of the recipe
1 lb Fresh porcini, wiped clean 1 tb Butter
-with a soft cloth 2 tb Shallots, finely chopped
1/2 c Olive oil 1 Squeeze fresh lemon juice
Salt and pepper to taste 1 tb Parsley, finely chopped
Cut the porcini caps into «-inch slices and chop the stems into small
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