Tarragon Porcini Mushrooms: Quick Recipe
Ingredients
- 8 heads Porcini Mushrooms
- 50 g Butter
- 1 Lemon juice
- 1 clump Fresh Tarragon o 1 teaspoon of tarragon powder
- Salt
- Pepper
Instructions
- Clean the mushrooms, separate the caps from the stems, and keep the latter aside for another time.
- Arrange the caps in a baking dish lined with aluminum foil and place in a preheated oven at 160°C (350°F) long enough for the vegetation water to evaporate. If the capsules were very large, score the cap with a knife.
- As soon as they are ready, transfer them to a pan where you have allowed the butter to melt and let them season by adding tarragon, salt and pepper.
- After 20 minutes, drizzle with lemon juice, let it evaporate, and serve.
Notes
For an even more aromatic touch, you can add a pinch of dried herbs along with tarragon. This dish pairs perfectly with a dry white wine. Remember to carve the mushroom caps if they are particularly large, to encourage even cooking.