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Wild Porcini Mushrooms are known as the king of all mushrooms. They are very popular in Italian cuisine. Usually, they are harvested in the Spring or Fall, and find their way onto many Italian dinner tables. The woodlands in certain regions in Italy, offer bountiful crops of this wild mushroom when in season.
A wild porcini mushroom's flavor and aroma is wonderful. Go to any food market in Italy, and you are likely to see them for sale. Restaurants often serve these wonderful mushrooms. I hope to go to Italy one day, as it has been a dream that my sister and I hope to realize one day. When we do, and we get to go to a couple restaurants, I hope to find one that serves these wonderful mushrooms. Evidently, from what I hear that shouldn't be a problem with their popularity. Some Italian restaurants showcase and specialize in dishes that include these wonderfully textured and flavorful mushroom especially at the height of their growing season. They are bound to the be the tastiest then.
Some of the dishes that people love to add these mushrooms to, include Italian stews and sauces of all kinds. They are easily sauteed in olive oil, with a bit of garlic and herbs. Usually you will find thyme added as well. The best way to serve and eat these mushrooms are on the day they are harvested.
I would love to find some mushrooms like these on a walk in a wooded area!
Wild Porcini Mushrooms in Italian cuisine
Wild Porcini Mushrooms are great in risottos, pasta dishes, chicken dishes and much much more. You will find them in many recipes, even with lentils they go very well. Porcinis are known for their meat like texture, and nutty and earthy flavor. They lend themselves very well to a number of dishes in Italian cuisine.
Porcini mushrooms have been found under pine trees, but are best when found under chestnut trees. These porcinis have a light colored top, and of course are best eaten fresh. Foragers have learned what to look for, and it is worth it to include these lovely mushrooms in their cooking repertoire.
I hope that in the states, we will see more of the wild porcini mushrooms in the future. We do have access to the dried porcini mushrooms that have a very concentrated flavor, and go wonderfully with risottos, etc. Dried porcini can be put in boiling water until its absorbed enough to be chopped or minced. You can then add these to your recipes. Dried porcinis should have a smell of mushrooms when you open the package. It is said that if there is nothing to smell, there will be nothing to taste, as well.
Porcini infused oils are made and used in many dishes as well. Pastas, salads and risottos taste wonderful with some porcini oil drizzled over them. There are also pastes and spreads on the market, that can be used in a variety of italian dishes. So even if you are not near an Italian woodland, there is hope to find ways of incorporating wild porcini mushroom into your italian cooking. I think it would make a wonderful addition to homemade mushroom soup. That may be a project in the near future, seeking out some more italian recipes that showcase the king of all mushrooms, the porcini. The one video I share here shows a massive porcini mushroom. They are not speaking english, so I don't know what they are saying, however you can tell they get a real kick out of this mushroom.