Porcini (or other Boletes) Baked in Parchment

Preparation info

    • Difficulty


Appears in

Vegetables from Amaranth to Zucchini

By Elizabeth Schneider

Published 2001

  • About

Some time-honored culinary techniques and materials cannot be improved upon by modern ones. Barbara Spiegel, who tried this recipe, put it this way: “I was utterly thrilled to observe the distinction between mushrooms cooked in parchment and aluminum foil when I compared them. You genuinely bake (steam a little) in parchment; in foil, you steam (bake a little). Parchment works infinitely better and I shan’t be cavalier about using foil as I have in the past.” Accept no substitutes: Only parchment preserves the special texture of porcini and other boletes, which all benefit from the cooking method.