Name: Sautéed Porcini (or other Boletes) with a Touch of Herbs and Tomato
Yield: Serves 2 to 3 as a side dish or garnish, 2 as a first course
Ingredients: ½ pound Boletus edulis (or other firm Boletus species); 2 medium plum tomatoes; 1 tablespoon plus 1 teaspoon flavorful, fruity olive oil; 1 teaspoon butter; ¼ teaspoon minced rosemary leaves; ¼ teaspoon minced garlic; ¼ teaspoon kosher salt; ¼ teaspoon minced thyme leaves; ½ tablespoon thin-sliced basil leaves; Pepper; ½ tablespoon thin-sliced flat-leaf parsley leaves

Preparation info

Serves
2 to 3
as a side dish or garnish

Difficulty
Easy

Appears in

Vegetables from Amaranth to Zucchini

By Elizabeth Schneider

Published 2001

About

Chef Jean Joho gets to the heart of ingredients. At his high-flying Chicago dining room, Everest, he serves this “plain” dish to complement veal tenderloin, pheasant, or rabbit. It can also be savored alone, as a first course. The cubing step is useful for broken or otherwise imperfect boletes, so that they will cook neatly and evenly. Gently sautéed, the cap pieces turn meltingly soft, while the stems stay slightly springy. The touches of tomato, garlic, and herbs are mere accents: Do not