Monday, June 15, 2009

Porcini with Thyme

Yesterday, I did an outdoor demonstration at Sunflower Cottage as part of the Virginia Herb Festival. During the 90-minute demo, I cooked Scallops with a Tarragon and Shallot Compound Butter, Herb-Crusted Wild Boar Chops, Local Lamb with Chimichurri, Shrimp with Mojo (an oregano-inflected citrus marinade), and Porcini Mushrooms with Thyme.

Here's an easy way to fix porcini or almost any mushrooms.

Porcini with Thyme

2 tablespoons clarified butter
1 large shallot, minced
1 tablespoon fresh thyme leaves
1/2 pound porcini mushrooms, sliced
salt and pepper

Heat the clarified butter in a large sauté pan and add the shallots and thyme. Cook for a minute or so, then add the mushrooms. Cook and toss for another minute or two until the mushrooms are tender. Season to taste and serve immediately. Serves two as an appetizer.

Variations: add a splash of cream; add pancetta and a splash of veal demiglace; serve over pasta as an entrée.

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