Roasted Bolete Slices

Preparation info

  • Serves


    as a side dish or first course
    • Difficulty


Appears in

Vegetables from Amaranth to Zucchini

By Elizabeth Schneider

Published 2001

  • About

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.


  • 4 juniper berries
  • 1 small garlic clove
  • ¼ teaspoon dried thyme
  • ¼ teaspoon kosher salt
  • ½ tablespoon balsamic vinegar
  • 1 tablespoon hazelnut oil
  • tablespoons olive oil
  • Pepper
  • 4 smallish Boletus mushrooms (about ¾ pound)
  • Optional: fleur de sel or other crisp sea salt


    1. Heat oven to 475°F. Using a suribachi or mortar, crush juniper, garlic, thyme, and salt to a paste (remove any hard bits of juniper that remain). Add vinegar and blend, then add oils and pepper.
    2. Brush any earth from mushrooms. If sponge layer is sticky or smells “off”, trim or remove. Rinse or pare stems as needed. Rub caps clean with damp towel or rinse if absolutely necessary. Cut smaller mushrooms into ¼-inch slices through cap and stem. If large, separate caps and stems and slice.
    3. In wide ovenproof skillet, heat the seasoned oil mixture over lowest heat until sizzling. Add mushrooms and toss gently to coat evenly. Set pan in oven and cook until juicy and tender throughout, about 10 minutes. Serve at once, with crisp salt and additional pepper.

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