Grilled Porcini, Italian Style

By Craig Claiborne

Published June 28, 1983

Total Time
15 minutes
Rating
4(11)
Comments
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Featured in: RECIPES FOR MORELS, ENOKIS, SHIITAKES

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Ingredients

Yield:4 servings

  • 8 to 12 fresh porcini or other flat-capped mushrooms such as shiitake, Lundy's yellow, cepes or Black Forest, about 1 pound

  • 4 tablespoons olive oil

  • 2 teaspoons dried oregano

  • 2 teaspoons finely minced garlic

  • Salt to taste if desired

  • Freshly ground pepper to taste

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

2 grams carbs; 126 calories; 10 grams monosaturated fat; 1 gram polyunsaturated fat; 2 grams saturated fat; 14 grams fat; 71 milligrams sodium; 1 gram protein

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Preheat charcoal or gas-fired grill to high.

  2. Step 2

    Remove stems from mushrooms. Stems may be chopped and used for another purpose. Wipe caps with damp cloth.

  3. Step 3

    Blend olive oil, oregano, garlic, salt and pepper in small bowl. Blend. Brush mushroom caps with mixture.

  4. Step 4

    Place mushrooms, stem side up, on grill and cook 2 minutes. Turn and brush with remaining oil mixture. Cook 2 minutes longer.

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4 out of 5
11 user ratings
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Comments

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A Kiefer

This works great for less prime members of the bolete family

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