Roasted porcini mushrooms

October 9, 2009 4:56:37 PM PDT
Nick Smith and Chef Alessandro create a roasted mushroom dish that uses seasonal ingredients and will be featured at the "Cocktails for a Cause" event held at the Four Seasons Hotel in Silicon Valley. This is a simple recipe that is sure to impress friends at your next gathering!

Roasted Porcini Mushroom, Pomegranates
balsamic, parmigiano, celery

Serves 4

For the porcini:

  • 8 medium size fresh porcini mushrooms (or royal trumpets)
  • 3 Tbsp California Extra Virgin Olive Oil
  • 4 garlic cloves, thinly shaved
  • 1 Tbsp roughly chopped parsley leaves
  • Salt and pepper to taste
Method:
  1. Clean porcini mushrooms and slice 1/3 inch thick.

  2. Heat Extra Virgin Olive Oil in a saute' pan, add garlic.

  3. Add porcini mushrooms and cook about 2 minutes on each side until golden brown.

  4. Season with salt and pepper, sprinkle with parsley and remove from the pan.

  5. Reserve coking pan.
For garnish and to finish:
  • 2 Tbsp aged balsamic vinegar
  • 2 Tbsp Extra Virgin Olive Oil
  • 1 tsp lemon thyme leaves
  • Sea salt to taste
  • 2 oz shaved parmesan cheese (or Toma Ossolana from Quattro)
  • ½ pomogranate, seeds removed
  • 1 bunch frisee salad, washed, yellow leaves picked
  • 1 pinch celery leaves
  • 2 celery stalks, washed, peeeld, thinly shaved lengthwise
  • ½ cup diced brioche bread, toasted at 350 on a baking dish for 8 minutes
Method:
  1. Mix vinegar with olive oil, thyme leaves and reserve.

  2. Place hot porcini mushrooms over serving dish.

  3. Scatter parmesan (or toma), pomogranate, celery leaves and stalks around.

  4. Drizzle balsamic oil dressing around and top with brioche croutons.
Seasonal Drink: Mirtillo Americano
  • 2 oz 10 cane rum infusion
  • .5 oz organic simple syrup
  • Fill with club soda
  • Garnish fresh huckleberries and mint sprigs (grown in the Quattro herb garden)
Add ingredients to glass and enjoy

Rum infusion:

  • 1 liter 10 can rum
  • 2 pints fresh huckleberries
  • 15 g fresh mint
  1. Macerate huckleberries and mint in large container.
  2. Add rum to mixture
  3. Refrigerate for at least 3 days.
  4. Strain into glass container.
For a "virgin" version:
Muddled huckleberry and mint with simple syrup. Add soda water.

Event information:
The "Cocktails for a Cause" event is every Friday through Thanksgiving. Proceeds from every cocktail sold at Liquido or Quattro benefit BUILD, an East Palo Alto-based nonprofit. BUILD supplements traditional school with real world business experience and critical skill-building by having students start their own business.

Websites: http://www.fourseasons.com/siliconvalley | http://www.build.org


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