Sautéed Wild Italian Porcini Mushrooms with Parsley and Garlic
Porcini mushrooms, also known as boletus edulis, cepes or king boletes, are a wild mushroom native to Italy. Ranging in size from one to ten inches in width, porcini mushrooms have still not been able to be cultivated commercially, which greatly limits world supply. The porcini mushroom is known as a meaty mushroom with a rich taste and woodsy flavor. Outside of Europe and gourmet markets, you will typically only find porcini’s in their dry form.
You can find some porcini mushrooms being grown in China, although these are not the same species and don’t have flavor and taste approaching the ones from true wild Italian porcini.
In North America fresh porcini locally picked are found on farmers markets, as well as dried ones.
There is a wild variety of dried porcini qualities, the utmost quality being grade extra AA. The natural processing allows to preserve the original aroma and mouthwatering flavor. When buying dried porcini look them over carefully. A bag of old, crumbly pieces and dust will be worthless. A strong mushroom aroma should greet you once opening the package: if the mushrooms have no smell, then they have no flavor either. Only the best Italian porcini mushrooms are selected to be sliced, dried and hand-processed in the traditional way by artisans in Northern Italy’s Piedmont region, such as the Inaudi family.
Porcini Mushrooms are a great source of protein, copper, potassium, zinc, selenium and B vitamins. Mushrooms are also a great source of dietary fiber and are low in both saturated and unsaturated fat.
They are the ideal ingredient for sauces, pastas and risottos or they can be enjoyed sauteed to accompany a meat dish or as a topping, also with bruschetta.
Ingredients (4 servings)
- 1.5 ounces dried porcini mushrooms
- 1/2 cup chopped fresh parsley
- 1 garlic clove
- salt and freshly ground black pepper
- extra virgin olive oil
Dried Porcini mushrooms need to be soaked in hot water to be rehydrated before they can be used. Carefully wash the dried mushrooms under running water. Combine them in a bowl with warm water and let them soak for about 10 minutes. Substitute the water with new warm water and let the mushrooms soak for another 10 minutes. Drain the mushrooms through a fine sieve, reserving ½ cup of the soaking liquid (the second one).
Heat the oil in a large skillet over medium heat. Add the porcini mushrooms, crushed garlic, reserved soaking liquid, and simmer 10 minutes, covered, then, with the pan uncovered, reduce the liquid but be careful not to burn the mushrooms.
Remove from the heat and stir in the chopped parlsey. Season to tastewith salt and pepper and serve warm.
This is an excellent base for Tagliatelle with funghi porcini. For anybody who isn’t a big fan of rich tomato sauces this is the perfect pasta recipe if you still want bags of flavour on your plate.
Cook Filotea Fettucine for 4 minutes in boiling salter water and then simply add the pasta in the pan filled with mushrooms, on medium heat for a couple of minutes to flavor the pasta. Adding peas makes a classical Italian dish, "pasta con piselli e funghi porcini". Find our recipe here.