Lobster mushrooms are named for their gorgeous color and appear in Northwest markets from August through October. They have a delicate flavor and are very fine textured, making them a lovely addition to the plate. The preserved garlic ties the whole dish together, so don’t be tempted to substitute fresh. Not only would the taste be too harsh for this delicate mushroom, but you’d also miss the mellow richness the preserved garlic offers. If you can’t find lobster mushrooms, you can use other wild mushrooms such as chanterelles or hedgehogs, though the flavor will be different.

　　

Ingredients

serves 4

　　3/4 pound lobster mushrooms

　　4 ounces pancetta, diced

　　12 cloves Preserved Garlic (page 217)

　　Kosher salt and freshly ground pepper

　　1 tablespoon chopped fresh parsley

　　1 tablespoon chopped fresh oregano

　　Extra-virgin olive oil, for drizzling

　　

Step 1

Fill a bowl with cool water. Plunge the mushrooms into the water and remove immediately to paper towels to drain. Trim the stem ends, then halve any large pieces. Allow the mushrooms to air-dry while you cook the pancetta.

　　

Step 2

Cook the pancetta in a sauté pan over medium heat for 4 to 5 minutes, or until some of the fat has rendered. Add the mushrooms and garlic. You will see the mushrooms release their liquid, then start to sizzle as the liquid begins to evaporate, 6 to 8 minutes. Season to taste with salt and pepper.

　　

Step 3

Just before serving, add the parsley and oregano and toss. Drizzle with olive oil and serve immediately.

　　Ethan Stowell's New Italian Kitchen