As I said the other day, all this wet weather is making me fancy mushrooms – mainly on toast (fried in olive oil with garlic and parsley, maybe a splash of wine) or on pasta. Since I’m in London and can’t go foraging with my family in a Basque forest the next best thing is of course Borough market which luckily we live right by. I wanted to try something different from the usual suspects (chestnut and button mushrooms). I also wanted to do a non-pasta dish!
I decided to make this baked porcini River cafe recipe because it sounded delicious and very easy. We had it with veal saltimbocca and rosemary, garlic and lemon roast potatoes. It’s lovely but next time I might try it with balsamic instead of lemon for a bit of sweetness. It’s definitely a starter/side dish not a main!!
Baked porcini mushrooms
Prep time: 5 mins
Cooking time: 8 – 15 mins
Budget: £5 – £10 depending on cost of mushrooms (Salad £1.99, pancetta £3, mushrooms £2, herbs £1.50, lemon 30p)
- Porcini mushrooms (in pics used portobello)
- Pancetta cubed
- 1 clove garlic minced
- Sticks of thyme
- Olive oil
- Salt and pepper
- Rocket salad or similar
- Lemon (or balsamic vinegar)
Preheat the oven to 180/gas mark 4. Clean your mushrooms by cutting off the end of the stalk and wiping with a kitchen towel or old toothbrush (here are more tips on how to cook and clean mushrooms – don’t wash them!! Makes them soggy!). Put the mushrooms in a baking tray, stalk side up, and drizzle with oil. Stick the thyme into the stalk and sprinkle the cubed pancetta and garlic on top of the mushroom. Pop in the oven for 8-15 mins. Once done serve whole or sliced on rocket salad (or ‘a bed of leaves’ if you prefer…). Season and drizzle with extra olive oil and either lemon juice or balsamic vinegar.