Fried porcini mushrooms
- 500 g small, firm porcini mushrooms
- Flat parsley, chopped
- 2-3 tbsp clarified butter
- 50 g chilled butter
- A few drops of lemon juice
- Salt and freshly ground black pepper
Brush the porcini mushrooms gently without washing.
Cut into thin slices.
Heat the clarified butter in a pan and flash-fry the porcini mushrooms for approximately 1-2 minutes.
Remove from the heat and add the butter, lemon juice and parsley.
Season with salt and pepper.
Autumn is mushroom season. Pick them young and eat them quickly. Although quite expensive on the wider market, they are more reasonably priced in the countryside where there are many pickers. These special mushrooms must be handled with care. Mushrooms can be stored in the fridge for 2 days under a damp cloth.