Grilled Bolete Mushrooms

Wild Mushrooms – I love them.  My husband and I like to go out and gather them ourselves, but some years we just aren’t as successful as we’d like.  That’s when I hit the farmer’s markets!

I purchased some gorgeous  wild boletes – Boletus Edulis.  In France they call them cepes – in Italy they are porcinis – in any language they are fantastic!

We had them with smoked ribs and a home-brew…..And they were amazing!  An earthy, sweet flavor that melted in your mouth.


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Here’s What you Need:

  • 4 oz of mushrooms  (about a 1/4 of a pound)
  • 1 Tbsp  melted butter
  •  2 Tbsp  olive oil
  • 1/8 tsp liquid smoke
  •  1 tsp minced garlic        IMG_7281

Here’s How you Do it:

Clean the mushrooms by brushing them gently.  It’s best not to use water – it makes them slimy.  I use the brush shown to the right.  It has soft bristles and does no damage to the shroom (and it has a cool little mushroom top).

Mix everything except the mushrooms together.  Lay the halved shrooms in a single layer and pour the liquid over them.  Cover and refrigerate for a couple of hours.

Put the whole mix in a foil pouch, keeping the top open to vent, and cook on a hot grill for about 20 minutes, until the mushrooms are tender and cooked  through.

Serve hot – 2 servings

NOTE:  Never eat wild mushrooms raw.  They have a toxin that is destroyed when cooked.

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