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🍽️ Fried Porcini Mushrooms with Toasted Pine Nuts and Rosemary

261 kcal · 30 min · 4 servings

Fried Porcini Mushrooms with Toasted Pine Nuts and Rosemary Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Toast the pine nuts in a dry pan over medium heat until they are golden brown and fragrant.
  2. 2. Remove the pine nuts from the pan and let them cool on a plate.
  3. 3. Grate the Parmesan cheese finely.
  4. 4. Rinse the rosemary sprigs under running water and shake them dry.
  5. 5. Strip the needles from one rosemary sprig and chop them finely.
  6. 6. Cut the remaining rosemary sprigs into small pieces.
  7. 7. Clean the porcini mushrooms thoroughly from dirt and debris.
  8. 8. Keep small porcini mushrooms whole or halve them, and slice larger mushrooms.
  9. 9. Heat the butter and oil in a large pan over high heat.
  10. 10. Fry the mushrooms for 1 to 2 minutes over high heat.
  11. 11. Reduce the heat to medium and fry the mushrooms for another 5 minutes, turning them frequently.
  12. 12. Add the finely chopped rosemary needles and the rosemary pieces to the pan and fry them along with the mushrooms.
  13. 13. Season the mushrooms with salt and pepper to taste.
  14. 14. Divide the finished mushrooms into small bowls.
  15. 15. Sprinkle the mushrooms with the cooled pine nuts, the grated Parmesan, and chili flakes.
  16. 16. Serve the dish immediately while warm.

Nutrition per serving