Crispy Bay Bolete Caps is a modern British recipe for a classic dish of bay bolete caps topped with a bread, garlic, anchovy and olive oil mixture that are baked until crispy. The full recipe is presented here and I hope you enjoy this classic British version of: Crispy Bay Bolete Caps.
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This is a simple recipe that presents a good way to prepare and cook bay boletes. It can also be used for open-cap Agaricus mushrooms.
Ingredients:
4 tbsp dried white breadcrumbs
3 tbsp flat-leaf parsley, chopped
1 garlic clove, finely minced
1 anchovy fillet, very finely chopped
6 tbsp olive oil
4 large bay bolete caps (remove the stems)
salt and freshly-ground black pepper, to taste
Method:
Pre-heat your oven to 180C (Gas Mark 4). Combine the breadcrumbs, parsley, garlic and anchovy in a bowl. Add 3 tbsp olive oil then season liberally with freshly-ground black pepper. Mix to combine then set aside for the flavours to meld for an hour.
Brush a roasting tin with some of the remaining oil then nestle in the bolete caps with the gill side uppermost. Season the caps with salt then add a tablespoon of the anchovy mixture on each cap. Spread this evenly over the underside of the caps then drizzle over some of the remaining olive oil.
Transfer to the centre of your pre-heated oven and bake for about 20 minutes, or until the mushrooms are crisp. Serve warm as a starter or accompaniment.
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