Porcini mushrooms are very versatile in the kitchen. They are ideal for risottos, tagliatelle or as a side dish. They can be the star of individual dishes or as a side dish to meat dishes. These mushrooms are quite tender, so they don't require a long cooking time. They can be eaten steamed, fried, raw or with leaf salads. Porcini mushrooms are highly perishable, so when purchasing them, make sure they look healthy, have no small holes in the stems or caps (which indicates parasites or worms), and are nice and firm. Find out how to prepare porcini mushrooms below!
How to clean porcini mushrooms
To clean the porcini mushrooms you will need a small, pointed knife, a mushroom brush and a piece of linen cloth or absorbent kitchen paper: First, remove the soil-covered stem end, separate the stems from the caps and remove any bruised areas. Then carefully move the brush over all the parts to be cleaned. Finally, carefully wipe the entire mushroom with a damp cloth or absorbent kitchen paper.
If you theDo not cook mushrooms immediatelyIf you want to cook, keep the cleaned mushrooms in a cool place: in this case, it is advisable to wrap them in a clean cloth and place them with the stem facing up so that any worms can escape without perforating the caps.
Stewed mushrooms recipe
Ingredients:
60 g olive oil
2 cloves of garlic, finely chopped or crushed
1 tablespoon fresh thyme, parsley leaves or nepitella
450 g porcini mushrooms, cleaned and sliced, stems and caps
1 medium plum tomato, diced
1 to 2 tablespoons white wine or broth
Salt, to taste
Freshly ground black pepper, to taste
Fresh parsley leaves, for garnish
Preparation steps:
- Heat the olive oil in a heavy-based skillet over medium-high heat.
- Sauté the garlic and thyme or parsley (or nepitella) in the olive oil for 1 to 2 minutes, or until the garlic just turns pale gold.
- Add the mushrooms, increase the heat and cook, stirring, until the mushrooms have released their water.
- Reduce the heat to low, stir in the tomato and simmer for about 30 minutes (this gives the tomato the time it needs to cook into the sauce). If the mushrooms start to dry out, pour white wine or stock over them.
- Season with salt and pepper.
- Garnish with fresh parsley. Serve and enjoy.
How to prepare sautéed porcini mushrooms
Ingredients:
500 g fresh porcini mushrooms
3 tablespoons butter
2 tablespoons olive oil
3 cloves of garlic
2 sprigs of fresh thyme
Salt
freshly ground paprika
Preparation steps:
- Clean the mushrooms and dry them with a paper towel, cutting the larger mushrooms into smaller pieces.
- Peel the garlic cloves and chop roughly.
- Remove thyme leaves from stems.
- Heat butter and oil in a large frying pan. Sauté the garlic lightly.
- Add the mushrooms to the pan and sprinkle with the thyme. Sauté for 4 minutes, then season with salt and pepper.
- Serve with fresh baguette if desired.
You can have porcini mushroomsprepare in different ways, and they always taste perfect. Below you will find oursSuggestions for variousMethods of preparing delicious mushrooms.
A classic of the genre – fried mushrooms
Fried mushrooms are a real treat as a side dish or starter. Cleanthe mushroomsgently with a damp paper towel and cut off the bottom part of the stem. Then halve the mushrooms and cut them into slices of equal thickness. Don't cut them too thin or they might fall apart. Dip each slice in cornmeal and then deep-fry in a pan with hot peanut oil. Turn with a fork and then place on a plate lined with paper towels to remove excess oil. Serve hot. If you wish, you can make a dough from milk, flour and egg in which to fry the mushrooms.
Creamy mushrooms taste delicious
Do you need a special dish that is quick to prepare and still tastes delicious? Then take some porcini mushrooms, clean them and cut them into thin slices. Sauté them in a pan with oil and a clove of garlic. Season with salt and add some fresh cream, nutmeg and chopped parsley. Cook until the cream thickens, then remove from the heat. This delicious cream sauce can be used as a filling for a savory tart: simply line a baking dish with parchment paper and roll out a puff or shortcrust pastry, place it in the tin, sprinkle with breadcrumbs and then fill the tart with it the porcini mushroom cream. Bake the cake at 180 degrees Celsius for 20 minutes and serve very hot.
Make your own mushroom sauce
Pan-fried mushrooms with tomatoes are a quick and tasty side dish. In a large pan, fry oil, sliced garlic, a whole rump steak, a few oregano leaves and a chopped parsley sprig. Clean and cut the porcini mushrooms into pieces, add three to four tablespoons of tomato paste and cook over low heat for about 15 minutes. Remove from heat when the mushrooms have become dry. Season with salt and serve.
Enjoy a fresh salad
You can prepare fresh porcini mushrooms to make a mushroom salad. This is a delicacy that may be new to many people. Some still turn up their noses at the idea of eating porcini mushrooms without cooking them. That's a shame, because fresh raw porcini mushrooms have a crunchy texture and lots of flavor. Carefully clean the mushrooms, halve them and then cut them into thin slices. Sprinkle the mushrooms with olive oil, salt and Parmigiano Reggiano.
