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Seared over high heat to brown without releasing water, then tossed in butter, sweet garlic and flat-leaf parsley at the very end.
The secret to a porcini skillet that never ends up swimming in liquid comes down to two rules: never soak them (a damp cloth and a small knife are all you need) and sear them in a wide skillet without crowding the pan.
The garlic and parsley only go in for the last two minutes with a pat of butter, so they never burn.
Trim the earthy base of the stems, then gently wipe the caps and stems with a damp cloth. Cut them into thick 1 cm slices.
Heat the oil in the hot skillet. Arrange the porcini in a single layer without salting, and sear for 8 minutes over high heat, flipping them halfway through.
Lower the heat, add the butter, salt, pepper, finely minced garlic and chopped parsley. Toss for 2 minutes to coat every piece.
Check off every step to serve the skillet piping hot.
It keeps for 2 days in the fridge and reheats easily in a skillet, or tossed into fresh pasta.
Oui : jette-les directement encore gelés dans la poêle très chaude pour saisir l'eau de végétation.
Seulement si elle est épaisse et verdâtre sur les gros cèpes ; sur les jeunes cèpes fermes, garde tout.
Sur une belle tranche de pain au levain frottée à l'ail avec un œuf poché ou mollet par-dessus.
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