🍽️ Grilled Porcini Mushrooms with Basilic Cream

Name: Grilled Porcini Mushrooms with Basilic Cream
Total time: 30 min
Yield: 4 servings
Ingredients: 0.5 sprig rosemary; 1.5 tbsp olive oil; salt; pepper; 0.5 small garlic clove; 350 g porcini mushrooms; 1 stalk basil; 2 tbsp sour cream; 300 g small whole wheat baguette (1 small whole wheat baguette); 10 g Pecorino or mature Parmesan cheese (1 piece)

469 kcal · 30 min · 4 servings

Cook this free in the MyFoody app →

Ingredients

0.5 sprig rosemary
1.5 tbsp olive oil
salt
pepper
0.5 small garlic clove
350 g porcini mushrooms
1 stalk basil
2 tbsp sour cream
300 g small whole wheat baguette (1 small whole wheat baguette)
10 g Pecorino or mature Parmesan cheese (1 piece)

Instructions

1. Rinse the rosemary sprigs under running water.
2. Shake the sprigs dry to remove excess water.
3. Strip about half a teaspoon of rosemary needles from the stems.
4. Finely chop the rosemary needles.
5. Place the chopped needles into a small bowl.
6. Add a splash of olive oil.
7. Add a pinch of salt and a pinch of pepper.
8. Peel half a clove of garlic.
9. Press the garlic directly into the oil mixture.
10. Stir everything well to create the seasoned oil.
11. Clean the porcini mushrooms of dirt and debris.
12. Wipe the mushrooms gently with a damp cloth if necessary.
13. Slice the mushrooms lengthwise into slices about five millimeters thick.
14. Pluck the basil leaves from the stems.
15. Wash the leaves only if absolutely necessary to avoid damaging them.
16. Set aside a few small, intact leaves for garnish.
17. Finely chop the remaining basil leaves.
18. Brush the mushroom slices thinly with the seasoned oil on both sides.
19. Heat a grill pan on the stovetop.
20. Place the mushroom slices in the hot pan in batches.
21. Grill the mushrooms for four to five minutes.
22. Turn the mushrooms once halfway through the cooking time.
23. Place the chopped basil into a narrow, tall container.
24. Add the sour cream.
25. Puree the mixture finely using a hand blender.
26. Whip the mixture until it is slightly foamy.
27. Season the basil cream with salt and pepper to taste.
28. Slice the baguette.
29. Warm the serving plates.
30. Arrange the grilled porcini mushrooms on the plates.
31. Shave the Pecorino cheese into thin slices over the mushrooms.
32. Drizzle the basil cream over the mushrooms.
33. Garnish the dishes with the reserved basil leaves.
34. Serve the mushrooms together with the baguette slices.

Nutrition per serving

kcal: 469
Protein: 20 g · Fett/Fat: 14 g · Carbs: 64 g