Porcini Mushrooms A La Plancha
Makes 8 Servings
|Brunello of Montalcino|
A large part of this dish’s visual appeal comes from the natural shape of the wild porcini mushroom, so this recipe is designed to be made in small quantities, allowing you to pay very close attention to slicing and cooking each slice of porcini individually. The citrus, butter, porcini and garlic flavors featured here are big and bold, so only a few bites are needed for a superb amuse bouche or appetizer (though you could also use it to top risotto).
The goal is to develop a browned layer on the outside of the mushroom slices that will accentuate their flavor (almost like searing meat). To do this, you’ll need to let them sit undisturbed for about 4-5 minutes before flipping so they look like the photo above. This probably seems like a long time for such thin slices, but trust us, they’ll taste and look amazing, as long as you’re using a well oiled pan or well seasoned skillet.
This recipe could also be adapted for larger quantities … the result will be a mellower (but still fabulous) flavor and a softer texture. To make larger batches, simply follow the below instructions in terms of ingredients, but increase the quantity of porcinis. Don’t cook them in a single layer… but do still slice them thin and treat them more like caramelized onions. Let the porcinis cook undisturbed before flipping (rather than stirring) to develop a couple nice caramelized layers.