LOUIS’ ULTIMATE PORCINI  AND ASPARAGUS SANDWICH

Cooking Time: 20 Minutes
Prep Time: 20 Minutes     
Makes : 4 Servings            

Ingredients

4 fresh porcini of approximate same size, sliced in half, lengthwise
8 fresh asparagus, cut 1" longer than the porcini
4 slices bacon or panchetta
2 Tablespoons olive oil
1 teaspoon chopped parsley
1 teaspoon chopped garlic
2 Tablespoons chopped shallots
1 pinch of salt and 1 pinch of pepper

Directions

Gently mix all ingredients in a bowl, except for bacon or panchetta.  Do not separate porcini stem from porcini cap.   Let sit 15 minutes.

Assemble the sandwich
Place 2 asparagus between the sliced porcini as shown in the picture.  Wrap the bacon or panchetta around the porcini stem, and using butcher string tie the stems together. Repeat this procedure three times.

The porcini can be baked 15 minutes in a preheated oven at 400 degrees “ en Papillote”. ( Please see our Halibut and Chanterelles Papillote recipe).  They can also be gently grilled, sauteed or just baked.

 

Voila!

Louis Jeandin

Mushrooms All Year

www.mushroomsallyear.com

(541) 535-6562 or (541) 973-6595