Roasted Porcini With Honey & Thyme |
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Prep Time: 40 Minutes Cook Time: 5 Minutes |
Ready In: 45 Minutes Servings: 4 |
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A veggie recipe from Seattle Metropolitan Magazine Ingredients:
4 large fresh king bolete mushrooms |
2 garlic cloves, peeled |
4 sprigs fresh thyme, with stems |
1/4 cup extra virgin olive oil |
2 teaspoons black currant vinegar |
1 teaspoon kosher salt |
1 tablespoon unsalted butter |
coarse sea salt, garnish |
1 tablespoon chestnut honey, garnish |
1 teaspoon english thyme, garnish |
fresh ground pepper, garnish |
Directions:
1. Peel the outer layer from the stems of each mushroom. Be gentle when you clean the entire bolete. Use a soft brush or a towel. Make sure you get all the debris out. Cut them in half.
2. Smash garlic.
3. Combine garlic, vinegar, olive oil, and salt in a mixing bowl.
4. Roughly chop thyme and add to the bowl.
5. Mix the bowl up well.
6. Carefully add the mushroom halves.
7. Let sit for 20 minutes.
8. Remove mushrooms, garlic, and thyme from the marinade and set aside.
9. Warm a heavy bottomed sauce pan for about 3 minutes.
10. Place mushrooms in the warmed pan cut side down.
11. Roast for about 4 mins and then add butter.
12. When the butter begins to melt and foam, add back the thyme and garlic.
13. Turn the mushrooms over and spoon the foaming butter over the mushrooms for about 2 minutes.
14. The mushrooms will finish when golden brown.
15. Remove mushrooms to serving plates.
16. Drizzle honey over them and finish with thyme, salt, pepper, and remaining marinade.
17. Serve immediately.
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