Wood-roasted whole porcini
For 6
6 large whole fresh porcini, stalks attached, weighing about 200–250 g (7–9 oz) each
12 large sprigs fresh thyme
18 thin slices smoked pancetta
3 garlic cloves, peeled and finely sliced
Maldon salt and freshly ground black pepper
extra virgin olive oil
3 lemons
a handful of rocket leaves
Preheat the oven to 230° C/450° F/Gas 8.
With a soft dry brush, clean each mushroom carefully. With a sharp knife make two cuts up the length of the stalk, dividing it equally into three parts, making sure it does not become separated from its cap. In each cut place a sprig of thyme, a slice of pancetta and a few slices of garlic. Season generously, then wind a slice of pancetta round each stem to hold in the stuffing.
Heat a suitable roasting pan until hot, then add 3 tablespoons olive oil. Place the porcini in the oil and put in the oven to bake. They take from 5–15 minutes according to the size and thickness of the cap. When ready, the cap will have browned and shrunk, the stem will have coloured, and the pancetta will be cooked.
Remove the pan from the oven, and squeeze the juice of 1/2 a lemon over each porcini. Serve with the rocket leaves dressed with oil and extra lemon juice.
