Best Grilled Porcini Italian Style Recipes

GRILLED PORCINI MUSHROOM BURGERS WITH TOMATO RELISH

Steps:

• Place mushrooms in a small bowl; cover with boiling water.
• Let soak for 10 minutes.
• Drain, rinse well, and chop.
• Set aside.
• Combine chopped porcini mushrooms, ground beef, basil, thyme, garlic, salt, and pepper in a large bowl.
• Mix well.
• Shape into 6 patties about 3/4-inch thick.
• Brush patties with olive oil.
• Place burger patties on the lightly oiled rack of an uncovered grill directly over medium heat.
• Grill for 14 to 18 minutes, turning burgers once halfway through grilling.
• Place focaccia wedges on the grill rack; grill for 1 to 2 minutes or until toasted.
• Remove burgers and focaccia from grill.
• Place each burger on a wedge of focaccia; sprinkle immediately with cheese.
• Spoon Tomato Relish on top.
• Makes 6 burgers.
• Or use hamburger buns and grill.
• Tomato Relish: In a medium mixing bowl stir together 1/2 of a medium yellow tomato, chopped, 1/2 of a medium red tomato, chopped; 1 cup cut-up cherry tomatoes, 1/4 cup finely chopped sweet onion, 1 tbls.
• chopped olives (green or black) 1 tablespoon olive oil, 1 tbls.
• balsamic vinegar, 1/4 tsp.
• coarse salt, and 1/4 tsp.
• freshly ground pepper.
• Cover and refrigerate until serving.
• Makes about 2-1/2 cups.

GRILLED PORCINI WITH POACHED EGG & PARMIGIANO

Steps:

• Preheat the grill.
• In a large bowl, toss the mushrooms with olive oil until lightly coated, then give them a sprinkle of salt and red pepper. Put the mushrooms flat side down on the grill and cook until they start to soften, 4 to 5 minutes. Rotate the mushrooms 90 degrees and grill for another 3 to 4 minutes, then turn them over and grill for 2 to 3 minutes more. The mushrooms should be beautifully marked, soft, and pliable. Remove from the grill and reserve in a warm spot.
• Grill each slice of bread until lightly charred on both sides, 3 to 4 minutes total. Rub each slice with the garlic clove and drizzle with the big fat finishing oil.
• While grilling the mushrooms and bread, fill a medium saucepan two-thirds of the way with water; add the vinegar and bring to a boil. Reduce the heat until no bubbles break the surface of the water; the idea is to create an egg Jacuzzi, a very gentle cooking method.
• Gently crack the eggs into the poaching liquid and cook for 4 minutes. When they're done, the whites will be cooked through and the yolks will be warm and runny. While the eggs are cooking, toss the arugula in a large bowl with the lemon juice, a drizzle of big fat finishing oil, and a pinch of salt. TASTE IT and reseason if needed; the salad should be very flavorful but not soggy. Arrange the dressed arugula on serving plates and top with the porcini.
• Remove the eggs from the poaching liquid with a slotted spoon and make a pit stop on a paper or tea towel to remove any excess water (you don't want to sog up your salad).
• Lay a poached egg on top of the porcini and arugula, give each a sprinkey-dink of Parm, a pinch of red pepper, a bit of lemon zest, and a drizzle of big fat finishing oil. Serve with the grilled bread.
• Poaching is a way to cook eggs in water outside of the shell. The key here is acidulated water-a very big term for water that has acid added to it. Usually I use white vinegar, but lemon juice will work too. You just don't want to use something colored like balsamic vinegar or it will tint your eggs (however, in a pinch, this will work too). You want to add enough acid so that as soon as the whites hit the water, they begin to coagulate into a nice tight package-but you don't want them to smell (or taste!) like you're dying Easter eggs.
• Poaching is a very GENTLE cooking method, unlike boiling, which is a very VIOLENT cooking method. If you try to poach eggs in boiling water, you will end up with egg drop soup. As an insurance policy, and to make sure the water is the proper temperature, take a pot of water and bring it to a boil (BTB). Turn the heat down until all the bubbles go away. Then, to drop your eggs into the poaching liquid, get very close to the surface of the water-this way you won't break your yolks!
• Hey, did you know you can even poach eggs ahead of time? It's easy: Follow the directions above and once the eggs are cooked, hold them in a bowl of cool water until ready to serve. Then simply rewarm them in a pot of barely simmering water.

GRILLED SAUSAGES WITH CHUNKY TOMATO PORCINI SAUCE

Steps:

• Place mushrooms in small bowl. Add 1 1/2 cups hot water; let stand 30 minutes to soften. Remove mushrooms from soaking liquid, squeezing mushrooms to release liquid into same bowl. Reserve liquid. Chop mushrooms.
• Heat oil in heavy large Dutch oven over medium heat. Add onion and garlic; sauté until tender, about 8 minutes. Add rosemary and red pepper and sauté 1 minute. Add tomatoes, tomato paste and mushrooms. Pour in mushroom soaking liquid, leaving any sediment in bottom of bowl. Bring sauce to boil, stirring often. Reduce heat; simmer until thick, stirring occasionally, about 1 hour. Season with salt and pepper. (Can be made 2 days ahead. Cover; chill. Before using, rewarm over medium heat, stirring occasionally.)
• Prepare barbecue (medium-high heat) or preheat broiler. Grill sausages until just cooked through, turning occasionally, about 12 minutes.

GRILLED SIRLOIN WITH PORCINI PASTE

Steps:

• Grind porcini mushrooms to a powder in a coffee grinder or a blender. Transfer to a bowl and add all other ingredients. Stir until fully combined and mixture is a paste.
• Brush the steaks on both sides with the porcini paste. Cover and refrigerate for at least 30 minutes.
• Prepare a medium-hot fire in your grill. Grill the steaks, covered, for 3 to 4 minutes on each side for medium-rare.

GRILLED PORCINI, ITALIAN STYLE

Steps:

• Preheat charcoal or gas-fired grill to high.
• Remove stems from mushrooms. Stems may be chopped and used for another purpose. Wipe caps with damp cloth.
• Blend olive oil, oregano, garlic, salt and pepper in small bowl. Blend. Brush mushroom caps with mixture.
• Place mushrooms, stem side up, on grill and cook 2 minutes. Turn and brush with remaining oil mixture. Cook 2 minutes longer.