Being russian puts one on a permanent hunt for recipes that could miraculously make cultivated mushrooms taste like those excellent wild mushrooms foraged back in childhood. You hope to discover some technique that tightens the flabbiness of button mushrooms to approximate the texture of porcini, and with a little help from dried cepes to trick your all senses into believing you’re eating a real stuff.
Well, tonight’s version was not bad at all. Used large white mushrooms sliced 0.5″, braised them with garlic in a lot of olive oil for about 10mins, then added dried porcini (0.5 oz) soaked in hot goat milk(100ml), including some milk and cooked more until all the liquid was almost gone. Shower of parsley and more olive oil.
Served on some excellent pumpernickel toast – welcome to russian bruschetta.
