Cooking Index - Cooking Recipes & IdeasA Meal Of Boletes, Modena Style Recipe - Cooking Index

A Meal Of Boletes, Modena Style

Two to three Boletus edulis, weighing about 1 1/2 to 2 pounds total, are enough to provide a meal for four people. The caps are sliced and then deep-fried for an appetizer, and the stems are chopped, sauteed with shallots and cream, and made into a sauce to serve over tagliarini.

Type: Vegetables
Courses: Main Course
Serves: 4 people

Recipe Ingredients

  Deep Fried Boletes
2   Young cpe (Boletus) caps - (to 3)
  Flour - as needed
  Oil - for deep-frying
  Salt - to taste
  Freshly-ground black pepper - to taste
1   Lemon - cut into wedges
  Tagliarini Al Porcini
2 tablespoons 30mlChopped shallots
  Chopped cepe (Boletus) stems - from above
5 tablespoons 75mlButter
  Juice of 1/2 lemon
3/4 cup 177mlHeavy cream or half and half
  Salt - to taste
  Freshly-ground black pepper - to taste
1 lb 454g / 16ozFresh tagliarini
  Freshly-grated Romano or Parmesan cheese

Recipe Instructions

Deep-Fried Boletes: Remove the stems from the mushrooms and reserve. Cut the mushrooms into 1/2-inch slices and dip them in flour. Deep-fry at 375 degrees until golden brown. Remove with a slotted spoon and drain on paper towels. Sprinkle with salt and pepper and serve with lemon wedges.

Tagliarini al Porcini: In a saute pan or skillet, saute the shallots and chopped stems in butter until hazel colored. Add the lemon juice. Add the cream, salt, and pepper and cook at a very low temperature for about 10 minutes, stirring gently.

Cook the pasta in a large amount of boiling salted water until al dente and drain.

Pour the sauce over the pasta in a serving bowl. Generously sprinkle the cheese on top.

Source:
""Wild About Mushrooms" by Louise Freedman"

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