When creating an appetizer, Luce recommends presenting these roasted porcini alone or with fresh salad greens. For a main course, combine with cooked shelling beans over polenta or pasta, or serve as an accompaniment to grilled meat and poultry.
- 4 large, fresh king bolete mushrooms
- 2 garlic cloves, peeled
- 4 sprigs fresh English thyme, with stems
- ¼ cup extra virgin olive oil
- 2 tsp black currant vinegar
- 1 tsp kosher salt
- 1 tbsp unsalted butter
Coarse sea salt, preferably fleur de sel
1 tbsp chestnut honey
1 tsp English thyme
Freshly ground pepper to taste
Carefully peel outer layer from the stems of each mushroom. Gently clean entire bolete with a soft brush or towel, taking care to remove all debris. Cut mushrooms in half lengthwise. Smash garlic cloves using the side of a knife and place in a mixing bowl with vinegar, olive oil, and salt. Roughly chop thyme and place in bowl. Mix ingredients well. Carefully toss mushroom halves in the marinade and let sit at room temperature for about 20 minutes.
Remove the mushrooms, thyme, and garlic from the marinade and set aside. Place a heavy-bottomed sauté pan over medium-high heat and warm for about 3 minutes. Place the mushrooms in the pan cut-side down. Roast for about 4 minutes, then add butter. As butter begins to melt and foam, add thyme and garlic. Turn mushrooms over and begin to spoon the foaming butter over the mushrooms for about 2 minutes, or until mushrooms are golden brown—slightly softened yet still firm.
Remove mushrooms from pan and place onto serving plates. Using a teaspoon, drizzle honey evenly over them. Liberally garnish with thyme, salt, pepper, and a bit of marinade. Serve immediately.