Grilled Porcini

This is one of the simplest, and best ways to cook porcini mushrooms, which, if you are French you call cepes. If you're German you call them steinpilz. I especially love this method with our Pacific spring porcini, which are Boletus rex-veris, a variant of the typical B. edulis. They happen to be a little firmer and are normally less buggy than their autumn cousins.
Course Appetizer
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Serves 2 people
Author Hank Shaw


  • 1 pound prime porcini mushrooms
  • Quality olive oil
  • Fine sea salt
  • 1/2 pound Sierra wild onions, ramps or scallions
  • 1 head garlic, roasted or preserved
  • Zest of a lemon
  • Oregano leaves for garnish
  • Black pepper and lemon juice to taste


  1. Get your grill going so it is at least 450 degrees, and better yet 500 degrees when you start. Make sure the grill grates are clean.
  2. Whittle off any dirt from the stems of the porcini and wipe the caps down with a damp paper towel. Slice in half. Paint with olive oil and salt well. Coat the onions in olive oil and salt them, too. Lay down the onions on the grill, then the porcini cut side down. Close the grill grate and leave for 5 minutes.
  3. Remove the onions, which will be partially charred, and immediately wrap them in foil. Set aside. Close the grill again and keep roasting the mushrooms for another 5 minutes.
  4. Lay the onions on the plate and top with the mushrooms. Place some roasted or preserved garlic around the plate, drizzle some more olive oil over everything, and garnish with lemon zest and oregano leaves. Right before you serve, grind some black pepper over the plate and squirt with a little bit of lemon juice.

It is important to cook these over high heat, in a covered grill -- and to use perfect mushrooms. Don't try this with mediocre porcini; and no, there is no substitute. Nothing is like a grilled porcino. If you cannot find porcini or matsutake, I suppose king trumpet mushrooms might work.