German cuisine · Vegetable Dishes

Fried Porcini in Butter

Thick porcini slices fried crisp in browned butter, seasoned with onions, garlic and parsley.

Ingredients · for 4 servings

• 600 g fresh porcini mushrooms (or mixed mushrooms)
• 1 onion
• 2 cloves of garlic
• 60 g butter
• 1 tbsp olive oil
• 1/2 bunch parsley
• 1 tsp lemon juice
• 1 pinch nutmeg
• Salt, pepper

Instructions

1. Clean the porcini of dirt with a knife, wipe dry and cut into 1 cm thick slices; cut the onion into thin strips and the garlic into thin slices, and chop the parsley.
2. Heat the olive oil hard in a heavy pan and fry the mushroom slices in two batches for 2–3 min. per side, until well browned – don't overcrowd the pan, or they'll steam instead.
3. Return all the mushrooms to the pan, reduce the heat and add the butter in small flakes.
4. Add the onion and garlic and fry, tossing, for 3–4 min., until the butter smells nutty and browns slightly.
5. Season with salt, pepper, nutmeg and the lemon juice, folding in the parsley only just before the end so it stays green.
6. Arrange the mushrooms with the browned butter on warmed plates and serve immediately with toasted farmhouse bread.