Recipes

Sautéed porcini mushrooms with mint, lemon, Parmigiano-Reggiano, olio nuovo

Gayle Pirie

Chef/Owner

Foreign Cinema

San Francisco
Calif.
Rate this recipe: 
Average: 5 (1 vote)
Yield: 
4 to 6 servings
Ingredients: 
1
Lb
Fresh porcini mushrooms, wiped clean with a dry cloth
2
tbs
Pure olive oil
2
tsp
Kosher salt
1
each
Fresh mint, small bunch of, leaves picked
1
each
Lemon, halved
1
each
Parmigiano-Reggiano, small chunk of
As needed
Fruity extra-virgin olive oil
1

Cut mushrooms into 1/4-inch slices. Heat olive oil in a large sauté pan over medium heat. Add mushroom slices, season with salt and cook for 3 minutes, or until mushrooms look golden. Turn mushrooms over, season with salt and sauté another 2 minutes.

2

Transfer cooked mushrooms to warm platter and repeat process until all mushrooms are cooked. Garnish with fresh mint leaves and a generous squeeze of lemon. Use a peeler to shave Parmesan shards over top. Drizzle several tablespoons of fresh extra-virgin olive oil over top. Serve immediately.

Average: 5 (1 vote)

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