Roasted Bolete Slices

A toss in hot seasoned oil followed by high-heat roasting preserves the delicacy of Boletus mushrooms (there is no burned taste from direct heat). Purists will appreciate the subtle underscoring of the mushroom’s natural flavor that comes from crushed juniper berries and hazelnut oil, edged with a touch of sweet-acid balsamic. Lovers of big flavors should stick with other recipes.