Recipe for: Grilled Porcini Mushrooms with Truffle Oil - photo 1
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Recipe for: Grilled Porcini Mushrooms with Truffle Oil

Pikantne Fusion cuisine 25 min Medium 6 wyświetleń ~13.92 PLN * - (0)
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Description

Delicate porcini caps gain a modern, refined character thanks to a brief grilling and finishing with intense truffle oil. The dish combines the Polish tradition of mushroom foraging with fusion cuisine — simplicity and forest ingredients meet the luxurious touch of truffles. It works wonderfully as an appetizer before a heavier dish or as a light snack at a gathering with friends. Serve immediately after preparation to maintain the contrast between the smoky grill notes, the soft interior of the mushroom, and the aroma of truffle oil. Visually, the dish presents itself rustic: golden ribs on the caps, green arugula leaves, and thin shavings of Parmesan (optional) create a striking contrast.

Ingredients Used

Ingredients (9)

Servings:
4
  • Porcini mushroom 600 g
  • Rapeseed oil 30 g
  • Truffle oil 15 g
  • Garlic 2 ząbki (~10 g)
  • 🌿 Przyprawy
  • Salt 0.1 szczypt (~3 g)
  • Black pepper 4 szczypty (~2 g)
  • Thyme 6 g
  • ✨ Opcjonalne
  • Parmesan 30 g
  • Arugula 40 g
💰 Szacowany koszt dania: ~13.92 PLN (3.48 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation

1

Clean the porcini mushrooms: hold the cap in one hand, gently brush off the dirt and needles with a dry brush or a damp cloth. Do not rinse the mushrooms under running water to avoid soaking them; if they are very dirty, quickly wipe them with a damp paper towel. Cut off the tough ends of the stems — for large mushrooms, trim 1–2 cm. If the caps are very large, cut them in half with a thickness of about 2–3 cm to make grilling easier.

Ingredients: porcini mushroom
Use a sharp kitchen knife and a small mushroom brush (or a brush). Avoid soaking the mushrooms — they will lose their flavor and juiciness.

Marinade

2

In a small bowl, pour in the rapeseed oil (30 g). Add the crushed garlic cloves (10 g = 2 cloves), thyme leaves (6 g), and salt (3 g) and pepper (2 g). Mix with a fork or a small whisk to evenly release the aroma of the garlic. Taste the marinade — it should be slightly salty and aromatic, but not overwhelming.

Ingredients: Rapeseed oil, Garlic, Thyme, Salt, Black pepper
Use a small bowl and a spoon; crush the garlic with a knife before adding it, as this releases the essential oils. If you don't like noticeable pieces of garlic, use a garlic press.
3

Using a kitchen brush or a pastry brush, evenly coat the caps and cut surfaces of the porcini mushrooms with the marinade. Arrange the mushrooms on a tray with the skin side up, and let them sit for 8–10 minutes to allow the flavors to absorb and the garlic to soften slightly. Do not leave them for too long (over 30 minutes), as the salt may draw out too much juice from the mushrooms.

Ingredients: porcini mushroom, Rapeseed oil, Garlic, Thyme, Salt, Black pepper
Use a silicone brush or a wide spoon. Use the marinade sparingly — the mushrooms have a delicate flavor.

Grill

4

Preheat the grill to medium-high heat (about 200–220°C). If using a grill pan, heat it over medium-high heat for 5 minutes; if using an outdoor grill, clean the grates and brush them with a thin layer of oil using a paper towel on tongs.

The best is a grill pan with a cast iron surface or an outdoor grill. Check the temperature by holding your hand about 10 cm above the surface — it should feel hot but not immediately burning.
5

Place the caps of the porcini mushrooms with the flat side down on the grill or the ribs of the pan. Grill for 3–4 minutes without moving them, until clear grill marks appear and the edges slightly shrink. Flip to the other side and grill for another 3–4 minutes. The mushroom is considered ready when the softness of the cap can be checked with a fork (it should not be raw inside) and golden discolorations appear on the surface.

Ingredients: porcini mushroom
Use a wide spatula or tongs to turn them. Do not pierce the mushrooms too much with a fork — you will release the juice and the texture will dry out. Grilling time may vary depending on the thickness of the caps.

Finishing

6

Transfer the grilled porcini mushrooms to a plate. Immediately drizzle each cap with a small amount of truffle oil (15 ml evenly distributed) — do this gently to avoid overpowering the flavor of the mushroom. Sprinkle with fresh thyme and season with an additional pinch of salt and pepper if desired. You can also add thin shavings of Parmesan and a few arugula leaves for flavor contrast and aesthetics.

Ingredients: porcini mushroom, Truffle oil, Thyme, Salt, Black pepper, Parmesan, Arugula
Truffle oil should not be heated — add it cold just before serving. Use a vegetable peeler to make parmesan flakes.

Serving

7

Serve immediately: arrange the porcini mushrooms individually on a plate, surround them with arugula, and sprinkle with parmesan flakes if using. Serve with a slice of crusty bread or thin toasts — the bread will help soak up the aromatic oils. Suggested serving: 2–3 larger caps per person as an appetizer.

Ingredients: porcini mushroom, Arugula, Parmesan
Use flat, light-colored plates to highlight the color of the mushrooms and greens. The dish tastes best hot or slightly warm — do not prepare it too early.

Fun Fact

💡

In Poland, the tradition of gathering porcini mushrooms is deeply rooted — porcini are considered one of the tastiest mushrooms. Combining them with truffle oil is a modern twist that merges a local ingredient with the luxurious aroma of truffles.

Best for

przyjęcie kolacja degustacyjna sezon na grzyby

Tips

🍽️ Serving

Serve immediately after adding truffle oil. It pairs well with a light white wine (e.g., dry Riesling) or cider. If you are adding Parmesan, do it just before serving to prevent it from softening.

🥡 Storage

Best consumed warm right after preparation. If there are leftovers, store them in the refrigerator in an airtight container for up to 24 hours; before reheating, briefly warm them on a grill pan, do not add more truffle oil before reheating — do this after warming.

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