Friday, June 26, 2009

Grilled King Boletes with Wild Salad

This recipe from June in from The Illustrated Wild Foods Recipe Calendar 2009....

Grilled King Boletes with Wild Salad

My favorite way to savor king boletes is simply grilled. Pair them with truly wild delicate spring greens and you have a match made in foraging heaven. This recipe is a guideline to spark your creativity and to use whatever you have found and foraged in the woods or your local farmers market.

For each serving:
1 medium King Bolete
Olive oil
A few herb sprigs such as marjoram, thyme, oregano, or parsley
Salt and pepper
A couple handfuls of foraged greens-chickweed, dandelion, fennel fronds, lamb’s quarters, miner’s lettuce, purslane, spring beauty, sheep sorrel, wood sorrel, wood violets, etc
Fresh squeezed lemon juice or wine vinegar
One small button king bolete, sliced paper thin, optional
A crunchy tasty garnish-toasted pinenuts, crispy bacon, or shavings of a hard cheese, etc.

Slice mushroom ¼ inch thick. Mix a spoonful of olive oil with a little minced garlic, fresh herbs, salt, and pepper. Brush liberally on mushroom and grill slices over hot coals until browned and tender. Toss wild greens with a drizzle of olive oil and vinegar or lemon, a sprinkle of salt and pepper, and optional raw bolete. Serve next to grilled king boletes sprinkled with garnish of choice.

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