Grilled Porcini Mushrooms (Boletus edulis) with Parmesan Sauce, Cured Pancetta, Egg Yolk, and Pine Nuts

Grilled Porcini Mushrooms (Boletus edulis) with Parmesan Sauce, Cured Pancetta, Egg Yolk, and Pine Nuts
Cooking Time: 45 minutes
Recipe Category: Mediterranean Cuisine
Recipe Cuisine: Lunch · Dinner
Number of People: 4

An intense and balanced dish where the grilled Boletus edulis is the absolute protagonist.

The Parmesan sauce provides creaminess and umami, the cured pancetta adds depth and a salty touch, the egg yolk offers richness, and the toasted pine nuts provide an aromatic nuance and texture.

An ingredient-driven recipe-direct and highly gastronomic.

  • Keywords:
  • Porcini Mushrooms (Boletus edulis),
  • Grilled Mushrooms,
  • Parmesan,
  • Ingredient-driven Cuisine
Nutritional Values for the Grilled Porcini
  • Calories: ~400 kcal
  • Protein: ~16 g
  • Carbohydrates: ~12 g
  • Fat: ~30 g
Note: Nutritional values are approximate and may vary depending on the specific ingredients used.

Ingredients for the Grilled Porcini Mushrooms (Boletus edulis)

For the porcini:
400 g fresh porcini mushrooms (Boletus edulis)
Extra virgin olive oil
Fine salt
For the parmesan sauce:
200 ml heavy cream (35% fat)
120 g Parmesan cheese, finely grated
For the accompaniment:
80 g cured pancetta, thinly sliced
4 egg yolks
40 g pine nuts
For the finish:
Freshly ground black pepper

Step-by-Step Instructions to Prepare Grilled Porcini Mushrooms with Parmesan Sauce, Cured Pancetta, Egg Yolk, and Pine Nuts

  1. Prepare the parmesan sauce
    Heat the heavy cream over low heat, ensuring it does not reach a boil. Gradually add the grated Parmesan, stirring constantly until completely melted. Blend if necessary to achieve a smooth and homogeneous sauce. Keep warm over very low heat.
  2. Prepare the pancetta
    Arrange the cured pancetta slices on the serving plate or a heat-resistant tray. Give them a quick "heat hit" using a kitchen torch or by placing the plate under the oven grill for a few seconds, until the pancetta is slightly golden and aromatic, but not fried or crispy. Set aside.
  3. Prepare the pine nuts
    Toast the pine nuts in a dry pan or in the oven until lightly golden. Remove and set aside.
  4. Cook the porcini
    Clean the porcini mushrooms with a brush or a dry cloth. Cut into thick slices or halves, depending on their size. Sear them on a very hot griddle or pan with a few drops of extra virgin olive oil. Brown well on both sides until caramelized on the outside and juicy on the inside. Season with fine salt at the end of the cooking process.
  5. Assembly and presentation
    Spread a base of warm Parmesan sauce on the plate. Place the grilled porcini on top. Distribute the tempered cured pancetta and the toasted pine nuts. Place one egg yolk in the center of the dish. Finish with freshly ground black pepper on top. Serve immediately and break the yolk at the table so it integrates with the rest of the ingredients.

Total preparation time: 45 minutes