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4 responses to “Grilled Porcini”

  1. Carter

    I could not agree more, Hank. Grilling porcini is definitely the way to go. It works great with a grill pan on the stove top if you don’t want to pull out the barbeque too. The key seems to be that high heat for a short duration. I just finished working my way through my last batch of fresh spring kings. Yum!

  2. eda

    I just picked up some gorgeous porcinis from the market today (have been waiting for them since last year!) and pickled ramps from Paul Virant’s book–I am so looking forward to making this! thanks for the pairing idea.

  3. P&S Lauer

    I’ve grilled thick slices but as it looks in your post these were really small buttons simply cut in half. It makes me wonder if this would not work as beautifully with a Butter or Queen Bolette button? Have you ever tried this technique with a whole Cocora (Amanita lanei) cap? Anyway, love your website. Awesome insights and information…not to mention good eats!

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