Lalo García's Porcini Mushrooms with Thyme

As featured on Food with Mark Bittman

Photo: Vivian Bibliowicz

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We were thrilled to interview Lalo García and Laura Tillman on Food with Mark Bittman to talk about The Migrant Chef: The Life and Times of Lalo García (which Laura wrote). This recipe, from García’s cookbook, Maximo, was shared on the episode.

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Porcini Mushrooms with Thyme

Serves 5

Mushroom purée

Ingredients:

• 1 tablespoon butter

• 1 garlic clove, thinly sliced

• 1 shallot, thinly sliced

• 1 tablespoon olive oil

• 12 white mushrooms, quartered

• 2 porcini mushrooms, peeled and chopped

• 1 teaspoon thyme leaves

• 50 milliliters red wine

• Sea salt

• Black pepper

Preparation:

Heat butter in a saucepan over high heat. Once melted, add the garlic and shallot. Cook for 5 minutes until the mix caramelizes; remove from the pot and set aside. In the same pot over high heat, combine the olive oil and both types of mushrooms; cook for 5 minutes or until they begin to brown. Add the garlic, shallots, thyme, and red wine. Cook until the wine evaporates; salt and pepper to taste, process in a blender and set aside.

Mushrooms

Ingredients:

• 2 tablespoons olive oil

• 10 porcini mushrooms, washed, peeled, and halved

• 3 tablespoons butter

• 1 bunch thyme

• 2 garlic cloves, chopped

• Sea salt

• Black pepper, freshly ground

• 5 tablespoons hot mushroom purée (recipe above)

Preparation:

Heat the olive oil over high heat in a large saucepan. Once the oil is hot, place the mushrooms on the flat side down. Make sure not to stack them (cook two batches if they don’t all fit in the pan). Cook 5 minutes, add the butter, thyme, and garlic. Once the butter starts to brown, use a spoon to baste the mushrooms; use tongs to flip and cook for 2 more minutes. Add salt and fresh ground pepper to taste; set aside.

Presentation:

Place four porcini halves on each plate; garnish with thyme sprigs and a spoonful of mushroom purée.

— Recipe from Maximo

Porcini Mushrooms With Thyme

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