Grilled Cepes

Name: Grilled Cepes
Yield: Serves 6
Cuisine: Italian
Ingredients: ⅓ cup chopped fresh parsley; 2 tablespoons chopped fresh marjoram; 12 marjoram sprigs; salt and freshly ground black pepper; salt and freshly ground black pepper; ⅘ cup (200 mL/6½ fl oz) virgin olive oil; 3 garlic cloves, crushed; 6 large cèpes (porcini mushrooms), (approximately 1 kg/2 lbs); 6 large cèpes (porcini mushrooms), (approximately 1 kg/2 lbs)

Preparation info

Serves
6

Difficulty
Easy

Appears in

Fine Family Cooking

By Tony Bilson

Published 1994

About

I first had this dish in Florence and asked what the herb was that the chef had used. They did not know the English name for the herb but said it was like a wild mint. The herb was marjoram, which is closely related to mint and basil. Large field mushrooms are a good substitute if cèpes (porcini) are not available.

Ingredients

6 large cèpes (porcini mushrooms), (approximately 1 kg/2 lbs)
3</

Oceania
Europe
Australia
Italy
Florence
Side dish
Gluten-free
Vegan
Mediterranean

Method

Steep the garlic in the oil for 2 hours before using it. Brush a nonstick frying pan or skillet with half of the oil and heat over a high heat. Season each cèpe with salt and pepper and press two marjoram sprigs on the skin. Cook each cèpe, skin side down, for 3-4 minutes, adding a little more oil if necessary.

Lay the cèpes on a baking sheet and sprinkle with chopped marjoram, the rema