Friday, August 1, 2008

Porcini with Gremolata

At the end of the spring Porcini season, Far West Fungi in the Ferry Terminal Building, was selling a pound bag of perfectly good Porcini musrooms for $10. So we picked up a bag.

Since we finally had enough of these mushrooms, and they were cheap enough, we could try eating them raw.

We chopped these guys, and tossed them with big shavings of Parmigiano Reggiano, cherry tomatoes, lemon juice and Gremolata, which is a traditional Italian "condiment" (for lack of a better word.)

Gremolata is:

The zest of a lemon
About a tablespoon of fresh thyme and/or parsley
Sea salt and fresh cracked black pepper, to taste
A clove of garlic, minced or crushed.

Words can not describe how stellar this was. I love mushrooms, and I really love Porcini, and this way of serving them really let them shine. This picture was sort of last minute. I made this, and we sat down and tried it, just with some crackers, and before you knew it we'd eaten all most all of it! Optimistic was saying, "we should get a picture of this before it is GONE."

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