Grilled Porcini Italian Style Recipes

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GRILLED PORCINI MUSHROOMS WITH MINT AND GARLIC



Grilled Porcini Mushrooms with Mint and Garlic image

These grilled mushrooms that are brushed with a mint and garlic oil are an easy vegan dish that has an Italian flair.

Provided by Pamela Sheldon Johns

Categories     Sides

Time 25m

Number Of Ingredients 7

1 teaspoon minced flat-leaf parsley leaves
1 teaspoon minced thyme leaves
1 teaspoon minced rosemary leaves
1 teaspoon minced mint leaves
2 cloves garlic (minced)
1/3 cup extra-virgin olive oil (plus more for brushing)
1 pound porcini mushrooms ((about 6 medium))

Steps:

  • Light a medium fire in a charcoal grill.
  • In a small bowl, stir together the herbs, garlic, and 1/3 cup olive oil.
  • Clean the mushrooms with a damp cloth. If desired, cut the mushrooms into 1/2-inch-thick slices and lightly brush them with oil. Grill until lightly browned, about 3 minutes per side. Transfer to a serving platter and brush with the herb-oil mixture. Serve at once.

Nutrition Facts : ServingSize 1 serving, Calories 498 kcal, Carbohydrate 86 g, Protein 11 g, Fat 19 g, SaturatedFat 3 g, Sodium 15 mg, Fiber 13 g, Sugar 3 g, UnsaturatedFat 16 g

GRILLED PORCINI MUSHROOM AND GOAT CHEESE CROSTINI



Grilled Porcini Mushroom and Goat Cheese Crostini image

Since mushrooms are mostly water, cooking concentrates their flavor. Their high protein context gives them a meaty texture and taste, so they'll stand up well in robust dishes like these hearty crostini of toasted rustic bread, grilled goat cheese, and grilled porcini mushrooms drizzled with good olive oil.

Provided by Martha Stewart

Categories     Finger Food Recipes

Number Of Ingredients 7

2 to 4 porcini mushrooms
1/4 cup olive oil, plus more for brushing and drizzling
Coarse salt
Freshly ground pepper
4 slices rustic-style bread
4 goat-cheese crottins
1 bunch watercress, ends trimmed

Steps:

  • Heat grill to medium hot. Scrape dirt from stem ends, and clean mushrooms with a mushroom brush or paper towel. Cut lengthwise into 1/2-inch-thick slices, keeping mushroom cap and stem attached as much as possible.
  • Place mushrooms in a large bowl. Drizzle with 1/4 cup olive oil, season with salt and pepper, and toss gently to combine. Immediately arrange mushrooms on grill. If working in batches, add oil and seasonings just before grilling. Grill until golden outside and soft and creamy inside, about 3 minutes per side. Set mushrooms aside. Arrange bread and cheese on grill. Grill until bread is well toasted and cheese is hot and creamy in the center, about 3 minutes per side. Brush bread with olive oil.
  • Arrange grilled mushrooms, bread, and cheese on serving dishes. For each serving, spread cheese on the bread, top with a mushroom, and drizzle with olive oil. Serve watercress on the side.

GRILLED ITALIAN PORK CHOPS



Grilled Italian Pork Chops image

Grilled pork chops covered with ham, tomato and mozzarella cheese.

Provided by H Grob

Categories     World Cuisine Recipes     European     Italian

Time 25m

Yield 4

Number Of Ingredients 7

4 (3/4 inch thick) pork chops
salt and ground black pepper to taste
4 slices ham
4 slices tomato
4 slices mozzarella cheese
chopped fresh oregano to taste
paprika to taste

Steps:

  • Preheat an outdoor grill for medium heat, and lightly oil the grate.
  • Sprinkle pork chops with salt and black pepper, and grill until the chops are browned, show good grill marks, and are no longer pink in the middle, 5 to 8 minutes per side. An instant-read meat thermometer inserted into the center of a chop should read at least 145 degrees F (63 degrees C).
  • Place ham, tomato, and mozzarella cheese slices on each pork chop, and sprinkle with oregano and paprika; cook until the cheese has melted, about 2 more minutes. Let stand for 5 minutes before serving.

Nutrition Facts : Calories 378.7 calories, Carbohydrate 3.1 g, Cholesterol 140.4 mg, Fat 16 g, Fiber 0.8 g, Protein 52.5 g, SaturatedFat 6.7 g, Sodium 606.5 mg, Sugar 1.1 g

GRILLED PORCINI WITH POACHED EGG & PARMIGIANO



Grilled Porcini with Poached Egg & Parmigiano image

I am a huge fan of eggs-and I especially LOOOOOVE them when they're served at a meal other than breakfast (though I love them for breakfast too!). There's something elegant about putting an egg on a salad-and this particular salad combines the earthy meatiness of porcini mushrooms and the runny yolk of an egg, a combo that I think makes this a super-sexy appetizer or a lovely lunch.

Yield serves: 4

Number Of Ingredients 12

1 pound porcini mushrooms, trimmed, cleaned, and cut in half lengthwise
Extra virgin olive oil
Kosher salt
Crushed red pepper, to taste
4 slices rustic Italian bread, cut in half on the bias
1 clove garlic
Big fat finishing oil
3 tablespoons white vinegar
4 large eggs
2 cups baby arugula
Juice and zest of 1 lemon
1/4 cup freshly grated Parmigiano

Steps:

  • Preheat the grill.
  • In a large bowl, toss the mushrooms with olive oil until lightly coated, then give them a sprinkle of salt and red pepper. Put the mushrooms flat side down on the grill and cook until they start to soften, 4 to 5 minutes. Rotate the mushrooms 90 degrees and grill for another 3 to 4 minutes, then turn them over and grill for 2 to 3 minutes more. The mushrooms should be beautifully marked, soft, and pliable. Remove from the grill and reserve in a warm spot.
  • Grill each slice of bread until lightly charred on both sides, 3 to 4 minutes total. Rub each slice with the garlic clove and drizzle with the big fat finishing oil.
  • While grilling the mushrooms and bread, fill a medium saucepan two-thirds of the way with water; add the vinegar and bring to a boil. Reduce the heat until no bubbles break the surface of the water; the idea is to create an egg Jacuzzi, a very gentle cooking method.
  • Gently crack the eggs into the poaching liquid and cook for 4 minutes. When they're done, the whites will be cooked through and the yolks will be warm and runny. While the eggs are cooking, toss the arugula in a large bowl with the lemon juice, a drizzle of big fat finishing oil, and a pinch of salt. TASTE IT and reseason if needed; the salad should be very flavorful but not soggy. Arrange the dressed arugula on serving plates and top with the porcini.
  • Remove the eggs from the poaching liquid with a slotted spoon and make a pit stop on a paper or tea towel to remove any excess water (you don't want to sog up your salad).
  • Lay a poached egg on top of the porcini and arugula, give each a sprinkey-dink of Parm, a pinch of red pepper, a bit of lemon zest, and a drizzle of big fat finishing oil. Serve with the grilled bread.
  • Poaching is a way to cook eggs in water outside of the shell. The key here is acidulated water-a very big term for water that has acid added to it. Usually I use white vinegar, but lemon juice will work too. You just don't want to use something colored like balsamic vinegar or it will tint your eggs (however, in a pinch, this will work too). You want to add enough acid so that as soon as the whites hit the water, they begin to coagulate into a nice tight package-but you don't want them to smell (or taste!) like you're dying Easter eggs.
  • Poaching is a very GENTLE cooking method, unlike boiling, which is a very VIOLENT cooking method. If you try to poach eggs in boiling water, you will end up with egg drop soup. As an insurance policy, and to make sure the water is the proper temperature, take a pot of water and bring it to a boil (BTB). Turn the heat down until all the bubbles go away. Then, to drop your eggs into the poaching liquid, get very close to the surface of the water-this way you won't break your yolks!
  • Hey, did you know you can even poach eggs ahead of time? It's easy: Follow the directions above and once the eggs are cooked, hold them in a bowl of cool water until ready to serve. Then simply rewarm them in a pot of barely simmering water.

GRILLED PORCINI, ITALIAN STYLE



Grilled Porcini, Italian Style image

Provided by Craig Claiborne

Categories     easy, quick, side dish

Time 15m

Yield 4 servings

Number Of Ingredients 6

8 to 12 fresh porcini or other flat-capped mushrooms such as shiitake, Lundy's yellow, cepes or Black Forest, about 1 pound
4 tablespoons olive oil
2 teaspoons dried oregano
2 teaspoons finely minced garlic
Salt to taste if desired
Freshly ground pepper to taste

Steps:

  • Preheat charcoal or gas-fired grill to high.
  • Remove stems from mushrooms. Stems may be chopped and used for another purpose. Wipe caps with damp cloth.
  • Blend olive oil, oregano, garlic, salt and pepper in small bowl. Blend. Brush mushroom caps with mixture.
  • Place mushrooms, stem side up, on grill and cook 2 minutes. Turn and brush with remaining oil mixture. Cook 2 minutes longer.

Nutrition Facts : @context http, Calories 130, UnsaturatedFat 11 grams, Carbohydrate 2 grams, Fat 14 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 106 milligrams, Sugar 1 gram

GRILLED SIRLOIN WITH PORCINI PASTE



Grilled Sirloin with Porcini Paste image

Provided by Food Network

Categories     main-dish

Time 53m

Yield 4 servings

Number Of Ingredients 8

1/4 cup dried porcini mushrooms
2 tablespoons sugar
1 tablespoon kosher salt
5 large cloves garlic, minced
1 tablespoon red pepper flakes
1 tablespoon ground black pepper
1/4 cup extra-virgin olive oil
4 (8-ounce) boneless sirloin steaks, 3/4 to 1-inch thick

Steps:

  • Grind porcini mushrooms to a powder in a coffee grinder or a blender. Transfer to a bowl and add all other ingredients. Stir until fully combined and mixture is a paste.
  • Brush the steaks on both sides with the porcini paste. Cover and refrigerate for at least 30 minutes.
  • Prepare a medium-hot fire in your grill. Grill the steaks, covered, for 3 to 4 minutes on each side for medium-rare.

GRILLED PORCINI CHICKEN



Grilled Porcini Chicken image

Categories     Chicken     Garlic     Mushroom     Tomato     Quick & Easy     Backyard BBQ     Grill/Barbecue     Gourmet

Yield Makes 4 servings

Number Of Ingredients 7

1/4 cup crumbled dried porcini mushrooms (1/4 ounce)
1 garlic clove, finely chopped
3 tablespoons olive oil
1 1/2 tablespoons tomato paste
1 teaspoon salt
1/4 teaspoon black pepper
1 (3- to 3 1/2-lb) whole chicken, split in half lengthwise and backbone removed

Steps:

  • Grind porcini to a powder in an electric coffee/spice grinder or blender. Cook garlic in oil in a 10-inch heavy skillet over moderate heat, stirring, until fragrant, about 1 minute. Add tomato paste and porcini powder and cook, stirring, 2 minutes. Tilting skillet, press paste with back of a spoon to separate from oil, then pour off oil from skillet into a small cup and reserve. Transfer paste to a plate and cool slightly, about 5 minutes.
  • Prepare a gas grill for indirect-heat cooking over moderate heat.
  • Pat chicken dry and remove excess fat. Working from backbone side of a half chicken, loosen skin over breast and drumstick to form a large pocket, then smear half of paste over meat. Repeat with remaining chicken half and paste. Rub reserved oil all over chicken and sprinkle with salt and pepper.
  • Grill chicken, skin side up, over turned-off burner, covered, without turning, 20 minutes. Turn chicken over and grill, covered, until skin is crisp and meat is cooked through, 5 to 10 minutes more.

GRILLED QUAIL WITH PORCINI SAUCE



Grilled Quail With Porcini Sauce image

Provided by Moira Hodgson

Categories     dinner, main course

Time 30m

Yield 2 servings

Number Of Ingredients 12

4 quails
3 cloves garlic, minced
2 tablespoons fresh rosemary leaves
1/4 cup plus 1 tablespoon olive oil
Juice 1/2 lemon
1 ounce dried porcini
3 cups hot water
1 tablespoon butter
3 tablespoons prosciutto, minced
4 large fresh mushroom caps, sliced
Dash lemon juice
Coarse salt and freshly ground pepper to taste

Steps:

  • Wipe the quails dry with paper towels. Cut them down the back and spread them out flat.
  • Combine two cloves garlic, the rosemary, one-quarter cup olive oil and the lemon juice in a large bowl. Marinate the three quails at room temperature for two hours, turning from time to time.
  • Meanwhile soak the porcini in the hot water for 30 minutes. Remove with a slotted spoon and rinse under cold running water. Squeeze dry and set aside. Strain the soaking liquid through coffee filter paper, cheesecloth or paper towels and set aside.
  • Heat the remaining olive oil and the butter in a large skillet. Add the remaining garlic, the porcini and the prosciutto and saute until the garlic just begins to turn golden. Add the mushroom soaking liquid and cook, stirring from time to time, until the soaking liquid has almost entirely evaporated (about 15 minutes). Meanwhile, preheat grill or coals.
  • Add the fresh mushrooms to the skillet and cook another five to seven minutes. Season to taste with lemon juice, salt and pepper and keep warm.
  • Grill the quail, cooking the skin side first and turning once or twice for 10 minutes, or until the birds are cooked. Baste with their marinade as you cook and be careful not to overcook them or the meat will be dry.
  • Serve the quail on individual serving plates and spoon the mushroom sauce around them.

Nutrition Facts : @context http, Calories 861, UnsaturatedFat 46 grams, Carbohydrate 16 grams, Fat 67 grams, Fiber 3 grams, Protein 50 grams, SaturatedFat 16 grams, Sodium 1624 milligrams, Sugar 1 gram, TransFat 0 grams

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