David’s Porcini Steaks and Herb Scrambled Eggs

Ingredients:

3 Farm eggs
(Beat the eggs and hold.)

2 tablespoons heavy cream

Salt to taste.

1 medium sized Porchini mushroom, steaked in ¼ inch steaks

1 teaspoon garlic

2 tablespoons olive oil

4 to 6 cherry tomatoes

1 handful of spinach

1 handful of cheese

Salt and pepper to taste

Garden herbs: fresh oregano, thyme, rosemary and Italian parsley, chopped finely

The Porchini, or Boletus Edulis, or King is a large tan mushroom with a spongy underbelly rather than the gill structure more common in the other varieties. This mushroom prefers spruce trees and mossy terrain. It is coveted around the world for its sublime taste. For sautéing the mushroom steaks, we prefer the younger medium sized mushrooms because of their firmer texture.

The preparation is relatively simple. The trick is finding the mushroom, and we refuse to indulge you on those locations. Local bribes or extortion help.

Once found, simply cut the stem from the large base, and slice both ends of the mushroom into one-quarter inch steaks. Heat two to four tablespoons of olive oil in an eight-inch non-stick pan, add garlic and brown.

Drop in two or three of the steaks and turn immediately to coat the backsides. Mushrooms absorb the oil much like eggplant. Sauté the mushroom in hot oil for about thirty seconds on each side.

Salt and pepper. Sprinkle on the fresh garden herbs, then flame the mushrooms with about two tablespoons of dry sherry.

Pour in the three beaten eggs; add a handful of spinach and a few cherry tomatoes, halved.

Add some grated Gruyere cheese and stir or flip the mixture until the eggs firm up. I prefer mine soft.

Fold unto a dinner plate and serve immediately. This dish is fabulous any time of day, any meal, anywhere. A tomato salad with vinaigrette and olive oil, and French fries (pomme frit) is a fine accompaniment for a dinner or lunch menu.

At the Shelburne Inn we do one order at a time, on high flame. The French start their eggs on low heat and wait several minutes for the egg mixture to thicken. Timely, but I love this method. A dry Chenin Blanc is a lovely match. Simple food like this is enhanced by lovely wine. Enjoy.

About Laurie Anderson

Co-Owner of The Shelburne Inn, Restaurant & Pub.
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