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Fall brings many of nature’s bounties with it and perhaps the most exciting and elusive is the beloved porcini mushroom.
Porcini, literally translated as piglets in Italian, adds to the excitement of the season as mushroom hunters don their wellies and take to the forests for early morning thrill of foraging returning with baskets of their glistening treasures.
Porcini can be enjoyed both fresh and dried and cooked in a number of ways. Their big earthy and rich flavours lend themselves perfectly to a number of dishes that pack a punch.
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.
We have a selection of recipes for the porcini mushroom which includes both fresh and dry. Each bring their own qualities suited to particulare types of cooking. Bring out the very fresh qualities with the exotic runkel carrot and porcini mushrrom dish from chef Marco Muller, a classic risotto, or keep it simple with oven baked mushrooms or used dry porcini stuffed inside mushrooms.
Enjoy porcini mushroom today!
Marco Müller from Wein Bar Rutz shared this inspired dish with FDL where the porcini take centre stage along with glace peas, carrots and a port and madeira sauce.
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."
Dried porcini pump up the flavour as part of the stuffing mix for oven baked button mushrooms.
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.