I was very fortunate to lay my hands on some fresh porcini mushrooms. The season is short, the supply scarce. If you are lucky enough to know a spot where you can pick them...don't tell a soul, not even me. I found some fresh ones in Melissa's foodstore in Stellenbosch and decided to keep it simple. Made some tasty mashed potato, a salsa type salad, some greens and then did a quick treatment on the mushrooms and we were set for our meatless fillet steak meal. These mushrooms are so meaty/fleshy it feels like eating a slab of meat.All I did was slice the mushrooms quite thickly. The stems and accompanying caps are best, feel free to use the outside cap part for some risotto. Brush with a quick wash of olive oil, grill in a ridged pan for 2 minutes, season, turn, season and grill 2 minutes till brown and juicy, serve on top of the mash.
You could brush with some garlic added to the oil if wanted. Try and eat immediately so you don't have to reheat these luscious babies. What a waste that would be.
Good luck finding them!
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