1 knob butter
1-2 shallots, diced
1-2 garlic cloves, minced
1 large king bolete, chopped
dry vermouth
salt and pepper
heavy cream
1 lb. pasta
parmesan for grating
parsley, chopped
1. Put a pot of water on the boil. Meanwhile, as it’s heating up, finely chop a couple shallots (or an equivalent amount of yellow onion if that’s what you have on hand) and saute in butter. Mince a clove or two of garlic and add to the saute. Chop up a large porcino or a few buttons and add to the saute, cooking for 5 minutes or so over medium-high and stirring occasionally. Season with salt and pepper.
2. Deglaze with a splash of vermouth, then reduce heat to medium-low and stir in heavy cream to taste. The pasta should be nearly done. Drain pasta and serve. Pour porcini cream sauce over pasta, then sprinkle generously with grated parmesan cheese and a pinch of chopped parsley.
Here are a few other king bolete recipes from previous posts:
You know, Finny, I’ve heard about this A.muscaria relationship, but have yet to see it in the field – But last year, on my way to one of my spots, I happened on a steep hillside, and as I glanced up, near the top was the largest concentration of A.muscaria I had ever seen! Didn’t notice any boletes among them, but then I didn’t look closely either. But I think I’ll retrace my path back up there soon, and climb up that hill to investigate. I’ll let you know what I find.
drfugawe
awesome as always…recipe bookmarked. thanks.
I’ve noticed precisely the same thing myself… just returned from a week long elk hunting trip… Amanita Muscaria and Boletes abounded in the same areas…
Good work lately… I feel ashamed of my own quasi-hiatus…
Happy Foraging –
Farmer
I just picked a box of King Boletes–under pines with many emerginng A. muscaria in the duff too.