The perfect fried porcini
Leslie Geddes-Brown reveals how to make the perfect fried porcini, where either wild or tame mushrooms would work


This recipe comes, with my modifications, from Simon Hopkinson's new book Week In Week Out (Quadrille £20). Although it's intended for these deliciously meaty mushrooms, I reckon other wild or even tame mushrooms would work.
2?3 porcini depending on size
5 small waxy potatoes such as Pink Fir Apple or La Ratte, cooked and sliced finely
2tbsp olive oil and walnut butter
4 cloves of garlic, chopped
Handful of chopped parsley
Salt, pepper and lemon juice
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Heat the oil in a large, non-stick pan. Throw in the porcini and the potatoes, season them and toss them around with a wooden spoon for several minutes until they're golden. Add the garlic and butter, then continue tossing until the butter froths and the garlic starts to cook. Finally, add a squeeze of lemon juice and serve piping hot. It's the work of a few minutes. Delicious on its own and good, too, with pork chops or a rare grilled steak.
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