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Grilled Porcini Mushrooms with Salsa Verde

Grilled Porcini Mushrooms with Salsa Verde

Name: Grilled Porcini Mushrooms with Salsa Verde
Cook time: 30 min
Ingredients: 20 porcini mushrooms (5 - 7 cm in size) / 2 - 2.7 inch; salt; olive oil and herb brush; 2 small shallots; 1 garlic clove; 50 g parsley / 1.8 oz; 125 ml olive oil / 4.2 oz; unwaxed lemon; salt; coarse black pepper

Vegetarian
starter

• Recipe from: Richard Rauch und Katharina Seiser

A tasty ending to a successful day of mushroom hunting in the woods.

Method

Preparation time: 30 min
4 Portions

Step 1

For the salsa verde: Peel and finely chop the shallots and garlic.

Step 2

Pluck the parsley and cut it into fine strips.

Step 3

Heat the olive oil in a pan and sauté about a third of the shallots, garlic and parsley over a low heat for 2 - 3 minutes.

Step 4

Place the mixture in a bowl, add the remaining shallots, garlic and parsley. Refine with lemon zest and season with salt and pepper.

Step 5

Clean the porcini mushrooms with a brush and trim them with a small vegetable knife. Halve them lengthways and use a small knife to cut them in diamond shape, so that the mushrooms are grilled evenly.

Step 6

Oil the grill grate with the herb brush and grill the mushrooms over high heat for 2 - 3 minutes on each side with the lid closed. Place the mushrooms on a plate and pour the salsa verde over them.

Matching drink: Grauburgunder wine

Tip: Serve with polenta made of fresh corn.