French cuisine · Vegetable Dishes

Sautéed Porcini with Persillade

Porcini mushrooms seared hard in hot butter and only at the end perfumed with garlic and parsley.

Ingredients · for 4 servings

• 500 g fresh porcini mushrooms (or mixed mushrooms)
• 50 g butter
• 2 tbsp olive oil
• 3 garlic cloves
• 1 bunch flat-leaf parsley
• 1 squeeze of lemon
• Salt, pepper

Instructions

1. Do not wash the porcini; clean them with a brush and a damp cloth, trim the stem ends and cut the mushrooms lengthwise into 5 mm thick slices.
2. Chop the garlic very finely and mix with the equally finely chopped parsley to make the persillade; set aside until the end so the garlic doesn't turn bitter.
3. Heat the olive oil hard in a large pan and add the mushrooms in batches in a single layer — too many at once will release water and steam instead of frying.
4. Fry 2–3 min per side until the slices are golden-edged, then salt only now and transfer from the pan onto a plate.
5. Return all the mushrooms to the pan, add the butter and let it foam, then scatter in the persillade and fry 1 min more while swirling, until it smells strongly fragrant.
6. Season with pepper and a squeeze of lemon and serve immediately as a side to meat or with toasted bread.