Name: Roasted Bolete Slices
Yield: Serves 2 as a side dish or first course
Ingredients: 1 tablespoon hazelnut oil; ½ tablespoon balsamic vinegar; Pepper; 1½ tablespoons olive oil; Optional: fleur de sel or other crisp sea salt; 4 smallish Boletus mushrooms (about ¾ pound); ¼ teaspoon kosher salt; ¼ teaspoon dried thyme; 1 small garlic clove; 4 juniper berries

Preparation info

Serves
2
as a side dish or first course

Difficulty
Easy

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.