Photo by Langdon Cook
Provenance of Dish
This is a classic Italian way to enjoy the rich nutty flavor of freshly grilled porcini—and on the U.S. West Coast, home to the "spring king," Boletus rex-veris, this simple preparation can be made with tender spring greens. Feel free to make it in the fall, too, with B. edulis, but always use fresh rather than dried porcini.
Langdon Cook is the author of a trilogy on wild foods: Fat of the Land, The Mushroom Hunters, and Upstream.
1/2 lb fresh porcini buttons, sliced 1/4 inch thick
3 tbsp olive oil
1 tbsp fresh thyme, chopped
1 tbsp fresh oregano, chopped
1 tbsp fresh parsley choped
salt and pepper, to taste
spring greens for two, rinsed and plated
Pecorino Romano, thinly shaved to taste
vinaigrette or similar salad dressing, to taste
In a small bowl, whisk together olive oil, herbs, and seasoning to make marinade.
Brush marinade on sliced porcini. Use tongs to place mushrooms on grill and cook until golden and slightly crispy on the outside and meaty on the inside, turning once.
Remove porcini from grill and arrange over bed of greens on each plate. Scatter a few shavings of cheese on top and drizzle with dressing. I like to add honey to my vinaigrette as the hint of sweetness pairs well with the porcini. Enjoy outside with a glass of rose.