Porcini trifolati al burro d’alice

Porcini mushrooms with anchovy butter

Preparation info

  • Makes

    4

    servings
    • Difficulty

      Easy

Appears in

Popes, Peasants and Shepherds

Popes, Peasants and Shepherds

By Oretta Zanini de Vita

Published 2013

  • About

Ingredients

  • about pounds (1 kg) fresh porcini mushrooms
  • 2 garlic cloves

Method

Scrape the surface of the mushrooms with a small knife to remove any clinging dirt, then wipe with a damp cloth and slice them. Chop the garlic cloves. Drain the anchovies, then chop together with the parsley leaves. Squeeze the juice from the lemon half and measure 1 tablespoon.

Heat the oi