Fresh Porcini, Finally Cooked Right

If you love mushrooms, as I do, at some point you will have the pleasure of eating fresh Porcinis. I have found that the ones from Italy are far better than any others I’ve tried (US Northwest, Slovenia, etc.) Fortunately, Eataly in Boston often carries Italian fresh Porcinis. After a number of marginally successful attempts, I finally cooked them properly. This coincided with my sourdough bread-making in March, and it provided some superb meals.

After several months of Ken Forkish-style breads, I switched back to Tartine Bakery for this effort. I did not get as much oven-spring with these loaves as I had hoped, but they tasted good nonetheless.

I cooked the thin slices of Porcini in olive oil until they started to brown. Then I added some white wine to the pan, and sweet butter and chopped garlic, and cooked the mushrooms until they were rich with flavor. Two slices of toasted sourdough, spread with a mixture of whipped feta cheese and almond milk ricotta, were topped with the mushrooms and consumed with gusto. A glass of 2015 Odoardi Savuto Calabrian wine was the perfect accompaniment.

A pasta dish the next night used the rest of the mushrooms, and it was enhanced with zucchini, beans, Parmesan cheese, and homemade, toasted breadcrumbs. Savuto prevailed again.

This entry was posted in Food, Vegetarian, Wine. Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s