Porcini Mushroom Pan

For the porcini pan, quarter the peppers, remove the stalk and seeds, wash and place skin side up on a baking sheet. Roast on the highest setting under the oven broiler until black blisters form. Wash them off and cut the peppers into coarse strips.

Finely dice the bacon. Wash and quarter the porcini mushrooms. Coarsely chop the garlic clove.

Roast the pine nuts in a frying pan without fat until golden brown. Heat olive oil in a frying pan, fry bacon until crispy, remove.

Fry the mushrooms in the frying fat. Add garlic and sage leaves and fry. Add paprika, pour white wine and season with salt and pepper.

Serve the boletus pan sprinkled with bacon and pine nuts.

Preparation Tip:

Serve with porcini mushroom pan rustic white bread and a glass of dry white wine!

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