Rose­mary porcini

Period Living - - Recipes -

Porcini, for me, are the God of all mush­rooms – rich, heady, meaty, vel­vety and sen­sa­tion­ally de­li­cious. Once a year I try to book a trip to Italy where I can en­joy them at their best. Their sea­son is sum­mer to au­tumn and, al­though they are good dried, there is noth­ing quite like fresh ones. If you can’t get hold of porci­nis, use a mix of farmed or wild mush­rooms. Serve on grid­dled bread for a de­li­cious light lunch or starter.

SERVES 4

600g of porcini or mixed mush­rooms

3 tb­sps of ex­tra vir­gin olive oil

1 gar­lic clove, finely chopped

2 sprigs of rose­mary, picked, finely chopped 4 sage leaves, finely chopped

Sea salt and black pep­per

1 tbsp of red wine vine­gar, prefer­ably Caber­net Sauvi­gnon

1 Wipe the mush­rooms clean with a damp cloth and cut into rough 0.5cm slices. (Try to keep the slices a sim­i­lar size so that they will all cook evenly.) 2 Heat half the oil in a large fry­ing pan and add half the mush­rooms, or just enough to cover the base. (Over­crowd­ing the pan will cause the tem­per­a­ture to drop and the mush­rooms will end up steam­ing rather than fry­ing. That would be sac­ri­lege!) Cook over a high heat for 3 min­utes. Toss the pan, add half the gar­lic and herbs and a good pinch of salt and pep­per, and cook for a fur­ther 2 min­utes, un­til coloured and ten­der.

3 Set aside and re­peat with the re­main­ing mush­rooms, gar­lic and herbs, fin­ish­ing this sec­ond batch with a dash of red wine vine­gar. Mix with the pre­vi­ously cooked mush­rooms and serve.

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