If I find beautiful, very, very fresh Boletus mushrooms (happens not often, sigh), I like to make this lovely recipe. If you don't have boletus mushrooms, you can try using other types of wild mushrooms.
4 people made this
400g fresh yellow boletus mushrooms
4 hard boiled egg yolks
juice of 2 lemons
2 garlic cloves, finely chopped
200ml olive oil
4 marinated anchovies, drained and finely chopped
freshly ground black pepper
50g freshly grated Parmesan cheese
Method Prep:10min › Extra time:1hr marinating › Ready in:1hr10min
Clean mushrooms and cut into thin slices. Fill a large, flat dish with them.
Strain the egg yolks through a sieve and mix with salt, lemon juice, garlic and olive oil. Press the anchovies with a fork and mix in. Season the marinade with salt and pepper.
Pour the marinade over the mushrooms and sprinkle with Parmesan. Leave to infuse for at least an hour before serving.