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Monday, 14 September 2009 |
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Porcini, or Boletus edulis, is sometimes called the King bolete, because of its
noble stature among fungiphiles. Its distinctive and vaguely sourdough-like
scent is enhanced by pheromone-like chemicals that make it extra seductive. No
cooking method does more for mushrooms than cooking in a shallow pan with
butter or oil. Water trapped inside the mushrooms evaporates, and in the high
heat of the butter or oil some of the starch in the mushrooms caramelizes to
provide a hint of sweetness.
(Serves
4)
4 slices of artisan-style bread, Italian or country French
3
tablespoons extra virgin olive oil
4 cloves garlic, sliced paper thin
1/4 pound porcini mushrooms, cleaned and sliced thin
kosher
salt and freshly ground black pepper, to taste
Grated Parmesan cheese to taste, optional
1.) Toast the bread and keep it on a cutting board near the stove.
2.) In a large sauté pan over medium-high heat, warm the oil. Add the garlic
and mushrooms. Shake the pan or stir gently with a wooden spatula to keep the mushrooms
in motion. Cook for 5 minutes, or until the edges begin to brown. Season with
salt and pepper, to taste.
3.) Distribute the sautéed mushrooms evenly between the toasts and top if
desired with a sprinkle of grated Parmesan of Grana Padano cheese.
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