Breaded Boletes with Tomatoes
A warm dish for late fall along the coast or in the spring after the snow melts.
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Boletus rex-veris. © Alan Rockefeller (from mushroomobserver.org)
Objective:
Side Dish
Total Time:
2 hours
Yield:
4 servings
Suggested Mushrooms:
- Boletus edulis (porcini, penny bun, king bolete)
- Boletus rex-veris (spring king bolete)
Ingredients
1 cup toasted breadcrumbs
1 Tbl. chopped flat-leaf Parsley
1 garlic clove, chopped
1/4 cup nice quality olive oil
4 bolete caps
2 tomatoes
salt & pepper
Method
Chop parsley and garlic. Mix with breadcrumbs, half the olive oil and spice with salt and pepper. Leave mixture to stand for an hour or so.
Preheat oven to 350°F. Brush a baking dish with olive oil.
Place each bolete cap round side down in bowl, covering each cap with a quarter of the mixture.
Drizzle remainder of the olive oil over the caps.
Halve the tomatoes and place in the same bowl and season with salt and pepper.
Bake until caps are crisp (30-40 minutes)