Fresh porcini! What to make?

I've got a half-pound of medium-size (~10cm) porcini, and have never cooked with the fresh specimens. Any thoughts? Side dishes would be better.

Walt

If they're beautiful and perfect, then slice them thin on a mandoline, make a white wine, garlic, and olive oil vinaigrette, toss some mache with the vinaigrette, add the porcini slices, toss. Shredded carrot as a color garnish can be very attractive here.

A nice hot app is a fungal version of foil-wrapped chicken. Slice the porcini. Wrap each slice in foil with some olive oil, garlic, salt and pepper, and sage. Roast until tender, maybe 15 min at 425F.

[Jenise]

Saute in butter with some sweet Vidalia onion. Add a little white wine and let it evap. Season with pepper and thyme. Make a pie crust and line a pie or tart pan with it. Make a custard out of milk, eggs and cream, season it well, and pour over the mushrooms. Bake.

Had some stunners lightly cooked in breadcrumbs in Turin - meaty, juicy and packed with flavour - might meet the side dish aim (or even pre-meal appetisers).

Wow, what a range of preparations! Everything from raw to breaded with two baked versions in between.

I'm wary about eating them raw, since it will be just the two of us, looking to get some veggies before heading off to a pizza-and-beer dinner at poker night. I think I'll try your foil-wrapped method, and maybe throw in some white wine, that sounds like a good combination. Grilled squash, porcinis, and maybe the K&L clearance special 2004 Duboeuf Juliénas. Thanks everyone.

Walt

[Jenise]

Walt, you're wise to avoid raw unless you know your body will tolerate it. Porcini allergy presents like toxic mushroom poisoning, and it's no fun.

I usually make a simple risotto when I have fresh porcini. I find the delicacy of fresh much more appealing in risotto than dried.

I try to keep the ingredients simple. Finely diced shallots/leeks and a little celery (optional), sauteed in butter. Add sliced porcini and cook a little longer. Add rice (prefer Carnaroli or Vialone Nano), more butter if needed, stir for 30 seconds, and begin the process of incorporating chicken stock (or a rich neutral veggie stock). Add a little fresh thyme leaves.

As the rice gets close to done, add some minced parsley and adjust the salt and white pepper. Once it is done, stir in mascarpone to taste, and/or some grated granna padano or reggiano.

Coat them lightly in olive oil, salt, and pepper and roast them at 375. Mmmmmmmm.