Fall brings many of nature’s bounties with it, and perhaps one of the most exciting and elusive is the beloved porcini mushroom.
Porcini, which literally translates as piglets in Italian, add to the excitement of the season as mushroom hunters don their wellies and take to the forests for the early morning thrill of foraging. Returning with baskets of glistening funghi ready for eating.
Porcini can be enjoyed both fresh or dried as well as being cooked in a number of ways. Their big earthy rich umami character lends itself perfectly to a number of flavour packed dishes.
Learn how to cook with porcini and the door opens on a number of simple and delicious ways to make the most of the king bolete. From pumping up the flavour in sauces and stews to simply grilled or even eaten raw, thinly sliced as a carpaccio with a few drops of oil porcini mushrooms are extremely versatile.
Noah Charney walks us through the origins of risotto as well as how to nail the ultimate porcini risotto by highlighting some of the pitfalls as well as the desired texture: "Risotto should be creamy, smooth, warming goodness."
Whole Porcini mushrooms are used to house the simple breadcrumb, cheese and herb stuffing. A great way to appreciate the baked qualities of porcini and with suchy hearty, meaty flavours even meat eaters will be satisfied.
Catch up with professor Noah Charney and his methods and tricks of locating porcini as he experiences his first ‘zen’ like first experience of mushroom hunting, including the highs and lows.
The team at Don Julio have taken over an unloved corner of Buenos Aires. Organic produce harvested at the community-focused urban garden Huerta Luna de Enfrente will exclusively benefit local soup kitchens. Read on for the full story.