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Bolets a la planxa: recipe illustration
Salads & starters

Bolets a la planxa

Wild mushrooms, mostly porcini, seared on the plancha then flavoured with garlic and parsley. A simple preparation that highlights the meaty texture and woodsy taste of autumn boletes from the Pyrenees.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

On the side

Nutrition facts

171 kcal per serving

Protein
4.4 g
Carbohydrates
5.8 g
of which sugars
3.9 g
Fat
14.1 g
of which saturated fat
2.2 g
Fiber
2 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Clean the porcini with a brush or a paring knife, without washing them, then cut the larger ones into 1 cm thick slices.
  2. Finely chop the garlic and parsley together to make a persillade.
  3. Heat a wide pan or plancha over high heat with 2 tablespoons of olive oil.
  4. Lay the mushroom slices in a single layer and let them colour for 3 to 4 minutes without moving them.
  5. Turn them over, season with salt and cook for another 3 minutes until golden and tender.
  6. Lower the heat, add the remaining oil and the persillade, then stir for 1 minute without letting the garlic burn.
  7. Season with pepper, drizzle with lemon juice and serve straight away on toasted bread.

Variations and tips

With button mushrooms. If porcini are unavailable, use button mushrooms or oyster mushrooms; cook for a little less time.

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Original Ecomely recipe.