Porcini mushroom steaks marinated in balsamic vinegar and olive oil before going over the fire. Perfect in a crusty baguette with salad and sun dried tomatoes. This recipie works for most edible mushrooms in the Boletus and Leccinum genus but the Porcini are the real show stealers. Quite possibly the best use for penny buns after a fungi walk in Galloway!
Porcini mushrooms (young specimens work best, once the pores have turned yellow they'll turn to mush on the BBQ! But the rest of the flesh will still be perfect for the grill).
Freshly ground black pepper
Slice the mushrooms into steaks 1"-2" wide. Mix in a large bowl with the vinegar, oil, garlic, salt and pepper to taste. Leave to marinate for at least an hour.
Prepare your barbecue and place the steaks over the glowing embers. We found a fire with thin hardwood logs, burned to embers, provided a beautiful smoky flavour.
Turn the steaks once they're a crisp dark brown colour and nicely charred. Cook again on the other side before removing.
The porcini will be chewy and crispy on the outside, whilst gooey on the insde, melting in the mouth with nutty, cheesy flavours.
Add to a burger, baguette with butter, olives, sun-dried tomatoes and salad, or enjoy on their own.