Craving something savory and sophisticated? This seared mushroom dish turns humble ingredients into a culinary masterpiece, ideal for sprucing up your dining experience.
Prep Mushrooms: Clean your boletus mushrooms with a soft brush or a swift water rinse. Immediately pat them dry to prevent them from soaking up excess water. This step is crucial for maintaining the mushrooms' firm texture.
Slice Mushrooms: Cut the boletus lengthwise or into quarters to suit your fancy, and finely slice the garlic cloves for uniform cooking and optimal flavor release.
Infuse Oil: Heat the olive oil in a pan over a medium-low flame. Toss in the garlic slices and a sprig of rosemary, letting them bubble softly to perfume the oil. Watch closely to avoid charring.
Remove Aromatics: Once golden and fragrant, remove the garlic and rosemary from the pan, setting them aside. You're left with an oil that's a symphony of flavors, perfect for the next step.
Sear Mushrooms: Place the mushrooms in the pan without crowding them. Sprinkle with salt and a dash of dried thyme. Sear for 3 to 5 minutes on each side until golden-brown, then flip for even browning.
Batch Cooking: Proceed to sear the rest of your mushrooms, batch by batch, to ensure each one gets its moment to shine and crisp up beautifully.
Drain Excess Oil: Once seared to perfection, let the mushrooms rest on paper towels to shed any extra oil, making them ready to serve at their most delectable.
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Notes
Storing:For the fridge: Cool, then store in an airtight container for up to 5 days. Reheat in a pan over medium heat.For freezing: Freeze on a tray, then place in a freezer bag for up to a month. Reheat in the oven until sizzling.