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Use thin rotisserie skewers
(too thick a skewer may cause mushrooms to split and fall off).
Intersperse bolete caps with a similar-sized slice of green pepper, a
thin slice of onion, and a square of very thin sliced bacon. Each
mushroom should be separated from the next by only one of the above
ingredients:
essentially all 16 bolete caps are used. Brush lightly
with olive oil and cook on electric or charcoal-stove rotisserie until
they are a nice golden-brown on the outside and full cooked
through. When done sprinkle with salt & pepper. Serve
with bread, Polish dill pickles or sliced tomatoes. This is sure
to be a hit at your next backyard cookout.NOTE: you may sustitute fresh store-bought Portabella mushrooms for Boletes. In fact, nearly all fresh or store-bought mushrooms are interchangeable, although in most cases you will detect differences in aroma, taste, and texture. The fact is that some of these match the delicte gourmet taste of the borowik (King Bolete or |
| Recipe from the cookbook "Polish
Heritage Cokkery" by Robert & Maria Stybel |