Porcini mushrooms- Tuscan style

The Villas at Podernuovo, are set in a rustic country setting with modern facilities where we have had some memorable and enjoyable holidays. 

Alvina has kindly agreed to share some of her Tuscan secrets and experiences re the beautiful bounty of this fertile land.  Claire

Here in Tuscany we are sometimes fortunate to come across a porcini or two. Once I found a very large one which, through my ignorance thought it had to be toxic! I was soon set right by the excavator man who went wild with joy and ran off to try and find one for himself!



The following is how he said I should cook it:-
Dust and brush off any debris, leave as much stem in place as possible, slice into at least 1cm, thick pieces and cook quickly in oil and finely sliced garlic, until brown. Sprinkle over some finely chopped parsley and season to taste and serve immediately.



Alvina's porcini mushroom
which she prepared and served
for lunch

This way the true porcini flavour is enhanced and not obscured. Some porcini that we find  have obvious signs of insect infestation so these we

clean and then dry in the dehydrator. These can then be used for risottos, soups or casseroles.

Here on Monte Amiata, these mushrooms are highly sort after, and in the season, people travel long distances to go to their favourite place hoping to find them. These favourite places are never divulged to anyone - an indication of how prized these special mushrooms are.
Alvina

www.timeintuscany.com


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