Tuesday, May 29, 2012

Porcini Porcini, How Do I Love Thee?

This weekend I bought some fresh porcini mushrooms at the farmers market. There are so many amazing things you can make with porcinis - pasta, risotto, crostinis - and so many ways to prepare them - grilled, roasted, sauteed. My in-laws were over for dinner last night so my mother-in-law did a quick saute with them to serve as a side dish. They were incredible. Next week I'm loading up on porcinis and trying a few new recipes.

Sue's Sauteed Shrooms

2-3 cups sliced porcini mushrooms
2 T olive oil
2 T butter
1 t minced rosemary (thyme would be good too)
salt and pepper

Place a cast iron skillet (or other pan) on a burner and turn the heat to high. Add the oil and allow to get really hot. Add the butter and let it melt. Because mushrooms give off a lot of moisture when cooking, you want a really hot pan. Once the butter is fully melted but before it burns, add the mushrooms and rosemary. Saute, stirring a few times. Season with salt and pepper and serve hot. Would be great with pasta or bread as well.

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