Another Tuscan favorite and of mine ! This dish is very frequently eaten in the area between Florence and Siena and has a seasonal element of late September - November and is honestly one of my favorites because its easy to prepare and soooooo good to eat!
YOU'LL NEED:
(Serves 6)
- 1 lb fresh porcini mushrooms
- 2 bay leaves
- 7 T spoons extra-virgin olive oil
- 1 lemon (juiced)
- 3 T spoons fresh flat parsley (finely chopped)
PREPARATION:
- First you will need to cut the stems off the mushrooms (but dont toss them out because you can use them to flavor other dishes and given their cost, its a good idea to utilize every portion). Do not wash them as the water will create a negative effect on the mushroom so ever so gently brush the dirt (with a damp paper towel). Place the mushrooms on an oiled (olive of course) baking dish. Arrange the caps of the mushrooms with the rounded side facing you and brush with olive oil.
- Season the mushrooms with salt and pepper and place the bay leaves around the mushrooms.
- Place the dish in your broiler for a few minutes, until tender and just slightly golden which should take about 8 minutes.
- In a small bowl, stir the remaining olive oil, add the lemon juice and parsley. Season this with a sprinkle of salt and pepper.
- Remove the mushrooms to a good size platter and remove the bayleaves and dribble your lemon and oil mixture to the mushrooms.
ENJOY !
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