Plump porcini mushroom caps roasted whole with garlic, thyme, and olive oil until caramelized, juicy, and intensely earthy.
Ingredients
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500g fresh porcini mushrooms, cleaned
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4 cloves garlic, thinly sliced
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3 tbsp extra-virgin olive oil
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4 sprigs fresh thyme
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1 tbsp fresh parsley, chopped
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Flaky sea salt
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Freshly ground black pepper
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1 tbsp lemon juice
Instructions
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1
Preheat oven to 200°C (400°F). Clean porcini with a damp cloth, trim stems, and halve or quarter large caps.
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2
Arrange mushrooms on a baking sheet, tuck garlic slices among them.
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3
Drizzle with olive oil, scatter thyme sprigs, season with salt and pepper.
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4
Roast for 20-25 min, turning once, until golden and caramelized at the edges.
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5
Remove from oven, squeeze lemon juice over, sprinkle with fresh parsley.
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6
Serve immediately as a side dish or on toast with a drizzle of good olive oil.
Did You Know?
Slovenians call porcini mushrooms "vampi" or "jurčki" — the best hunting grounds are closely guarded family secrets passed down through generations.