boletus edulis

The boletus edulis (botanical name) is beloved around the world for it’s firm texture and distinctive flavor. It is known as Cèp in France, Porcini in Italy, Penny Bun in Britain, Steinpilz in Germany, and King Bolete, or just King in the United States. In most stores and restaurants, you’ll find them called by their Italian name, porcini. At the market you will most often find them dried in little bags. In France and Italy, they are sold not only in bags but often in bulk at the outdoor markets.

If you see them fresh in the grocery store at a reasonable price, snatch them up, they are a wonderful treat.  You can grill them, make them into a delicious sauce, even into a mushroom stew. Or just call me and I’ll help you put them to good use!

Cèp and Rosemary Rubbed Rib-Eye Steaks

Recipe inspired by Bruce Aidells of Aidells Sausage Company

4  boneless rib-eye steaks
1/2 cup soy sauce
1/4 ounce dried cèp (porcini) mushrooms
2 tablespoons minced fresh rosemary
1 tablespoon freshly ground black pepper
1 tablespoon olive oil
1/2 cup red wine or prickly pear sauce

Place steaks and soy sauce in large resealable plastic bag. Seal bag, releasing excess air; turn to coat. Let steaks marinate at room temperature for 60 minutes, turning bag over after 30 minutes.

Process mushrooms in spice mill into a fine powder. In a small bowl, blend together the 2 tablespoons of the mushroom powder, rosemary, and pepper. (If there is any extra mushroom powder, save and use in a soup or stew later.)

Remove the steaks from the bag and pat dry. Discard the soy sauce. Press the rub over both sides of the steaks.

Heat a heavy large skillet over medium-high heat. Add olive oil and swirl to coat the bottom of the pan. Sear the steaks until browned and cooked to desired temperature, about 9 to 10 minutes per side for medium-rare. If the meat is browning too quickly, adjust the heat so the outside does not overcook. Do not crowd the pan, do in two skillets if all four steaks won’t fit comfortably in one skillet.

Reduce heat to low and transfer steaks to plate; tent with foil to keep warm. Let rest 5 minutes. As soon as steaks are removed, pour the wine or sauce into the skillet to deglaze the pan, scraping up the browned bits in on the bottom, cooking over low heat for 1 minute.

Drizzle the glaze over the steaks and serve.

Serves 4