Grilled Porcini Mushrooms

Ingredients

• 0.5 sprig rosemary
• 1.5 tbsp olive oil
• Salt
• Pepper
• 0.5 small garlic clove
• 350 g porcini mushrooms
• 1 stalk basil
• 2 tbsp Sour cream
• 300 g small whole-grain baguette (1 small whole-grain baguette)
• 10 g pecorino or aged parmesan cheese (1 piece)

Instructions

1. 1.

   Wash rosemary, shake dry and strip about ½ tsp of needles.

2. 2.

   Finely chop the rosemary needles. Mix with olive oil and a pinch each of salt and pepper. Peel and press the garlic half into the mixture.

3. 3.

   Clean the porcini mushrooms and, if necessary, gently wipe them with a damp cloth. Slice the mushrooms lengthwise into 5 mm thick slices.

4. 4.

   For the basil foam, pluck the leaves (do not wash), set aside a few small leaves for garnish, finely chop the rest.

5. 5.

   Brush both sides of each mushroom slice lightly with the seasoned oil.

6. 6.

   Heat a grill pan. Grill the mushroom slices in batches for 4-5 minutes, turning once.

7. 7.

   Meanwhile, place the chopped basil and sour cream in a narrow tall vessel. Blend with an immersion blender until smooth and slightly frothy, seasoning with salt and pepper. Slice the baguette.

8. 8.

   Serve by arranging the grilled mushrooms on warmed plates. Sprinkle thin shavings of pecorino over them and drizzle the basil foam on top. Garnish with basil leaves and serve with baguette slices.