I was at the farmer’s market on Saturday and purchased some gorgeous wild bolete mushrooms. In France they call them cepes – in Italy they are porcinis – in any language they are fantastic!
We had them with smoked ribs and a home-brew….. And here’s the recipe:
Clean the mushrooms by brushing them gently. It’s best not to use water – it makes them slimy. I use the brush shown to the right. It’s made to clean mushrooms (and it has a cool little mushroom top).
Mix everything except the mushrooms together. Lay the halved shrooms in a single layer and pour the liquid over them. Cover and refrigerate for a couple of hours.
Put the whole mix in a foil pouch, keeping the t
op open to vent, and cook on a hot grill for about 20 minutes, until the mushrooms are tender and cooked through.
Serve hot – 2 servings
NOTE: Never eat wild mushrooms raw. They have a toxin that is destroyed when cooked.