A Meal Of Boletes, Modena Style

Recipe Instructions Deep-Fried Boletes: Remove the stems from the mushrooms and reserve. Cut the mushrooms into 1/2-inch slices and dip them in flour. Deep-fry at 375 degrees until golden brown. Remove with a slotted spoon and drain on paper towels. Sprinkle with salt and pepper and serve with lemon wedges. Tagliarini al Porcini: In a saute pan or skillet, saute the shallots and chopped stems in butter until hazel colored. Add the lemon juice. Add the cream, salt, and pepper and cook at a very low temperature for about 10 minutes, stirring gently. Cook the pasta in a large amount of boiling salted water until al dente and drain. Pour the sauce over the pasta in a serving bowl. Generously sprinkle the cheese on top.