Photo by Josh Lutz
Mushroom skewers are a life hack. They’re simple, elegant, and people seem to like the novelty of eating food off a stick. You can grill these over a smoldering live fire with a grate, or on grill at home. I have a ton of rosemary bushes in the vicinity, so I use these and their flavor is wonderful with porcini. But if you’re camping and want to make these with no rosemary around, you can use small sticks you find.
Only use number 1 or number 2 porcini or the best parts that don’t have any damage. If you have some less pristine parts of a porcini or older porcini, make porcini butter or salt to go with them.
Yield: 8 skewers
Skewers
2 small-medium, young porcinis
8 rosemary branches. Herbs left on at the ends and soaked in water so they don’t light on fire.
½ cup olive oil
1 tablespoon porcini-rosemary salt
1/3 cup porcini Butter – page tktk
Slice the porcini lengthwise, about ¼ an inch thick. You’ll have small pieces that you can’t skewer, so set those aside to make porcini butter out of.
Brush them with olive oil and sprinkle them with a little salt on both sides.
Gently thread them onto the skewer. Be careful not to break them.
Place them on the grill with the herb part away from the flame.
Depending on how hot your fire is, you’ll grill on each side about 5-7 minutes.
Remove them from the fire and put them on a platter and add a teaspoon of porcini butter on each one while they’re still hot. They may need more salt, so taste one and then salt to taste.
These can be plated and served with warm sourdough bread and side of porcini butter, or right off the stick while sitting around the fire.
See ecipe for porcini butter HERE.
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