I keep my summer expectations low to minimize any disappointment. It’s a strategy I apply to life in general, but it serves me particularly well when dealing with the realities of mushroom season here in the Colorado Rockies. Some years it’s great. Some years it’s terrible. Some years it’s okay. This year, it’s been strangely, weirdly, amazingly phenomenal. I have been logging many miles and many many pounds of beautiful porcini this season. Foraging all day, cleaning and processing (drying, freezing raw, sautéeing and freezing) all night, closing my eyes and seeing mushrooms in my dreams. Repeat.
still make time to see my folks who made chinese lobster noodles for us
and looking up to appreciate the stellar wildflower displays
everywhere we went, porcini
tucked among the huckleberries
our red-capped rocky mountain rubies (porcini)
My last post bumped meatless meatballs for chocolate chip cookies and I’m bumping those meatballs again, this time for a simple roasted porcini recipe that I promised my friend and foraging pal because fresh porcini wait for no one.
The original recipe specifies a mix of wild and cremini mushrooms, but my refrigerator was FULL of fresh porcini and it made perfect sense to use up some of the firm, perfect bouchons. Also, I think the gremolata – while tasty – is not necessary at all. Roasting the mushrooms with olive oil, salt, pepper, and a couple of smashed garlic cloves is heaven enough.
fresh porcini bouchons, flat-leaf parsley, pepper, olive oil, parmesan, garlic, bread crumbs, salt, lemon
For this preparation, I don’t recommend washing your mushrooms (I never wash my mushrooms except for morels). I brush the mushrooms of debris from top to bottom and wipe any remaining particles with a damp paper towel. Slice the mushrooms to 1/2-inch thickness and quarter or halve any really small bouchons. Since the oil is easily absorbed, I drizzle half of the olive oil over the mushrooms/smashed garlic and toss, then drizzle another tablespoon and toss, then one more tablespoon for a more even distribution. Season with salt and pepper and toss once more. Arrange the slices and pieces in a single layer on a rimmed baking sheet. I line my sheet with parchment paper because I like how it allows the food to crisp without sticking.
drizzle some of the olive oil over the mushrooms
toss with salt and pepper
roast in a rimmed baking sheet in a single layer
**Jump for more butter**