Porcini mushrooms with gorgonzola

Porcini mushrooms with gorgonzola

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  • 6
  • Easy
  • Fat conscious
  • 15 minutes
  • 10 minutes
  • Creation Syrah/Grenache 2008


  • 3 medium-sized porcini mushrooms
  • olive oil, for frying
  • 1 sprig thyme
  • 1 knob butter, for frying
  • fresh lemon juice, to taste
  • Maldon salt and freshly ground black pepper
  • 150 g Gorgonzola, at room temperature
  • fresh pear, thinly sliced, for serving
  • warm, crusty bread, for serving

Cooking Instructions

Using a damp cloth, wipe the porcini mushrooms clean, then cut them into thick slices.
To a frying pan over a high heat, add a drizzle of olive oil and fry the mushrooms with the thyme until tender.
Add a knob of butter and season to taste with lemon juice, salt and pepper.
Serve with Gorgonzola, fresh pear and warm crusty bread.

TASTE’s take:
The porcini (boletus edulis), or cep mushroom, is widely hunted and harvested throughout South Africa and is highly valued for its meaty texture, interesting flavour, and distinguishing shape. When buying fresh porcinis, select those with firm stems and a rich, woody aroma.

Jacques Erasmus Recipe by: Jacques Erasmus
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