After a few days of rain in the fall, then a few days of sun, the woods are filled with basket-carrying funghi hunters. The fresh Boletus edulis has a dense, meaty texture that has earned it the name "poor man's steak" This recipe, can also he made with a firm mushroom such as shiitake or Portobello.
- 1 teaspoon minced fresh flat-leaf parsley
- 1 teaspoon minced fresh thyme
- 1 teaspoon minced fresh rosemary
- 1 teaspoon minced fresh mint
- 2 cloves garlic, minced
- 1/3 cup extra-virgin olive oil, plus more for brushing
- 1 pound porcini mushrooms (about 6 medium)
Light a medium fire in a charcoal grill.
In a small bowl, combine the herbs, garlic, and 1/3 cup olive oil. Stir to blend and set aside.
Clean the mushrooms with a damp cloth. Cut them into 1/2-inch-thick slices and brush them lightly with olive oil. Place on the grill and cook for 3 minutes on each side, or until lightly browned.
Transfer to a serving platter and brush with the herb-oil mixture. Serve at once.
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