The porcine (Boletus edilis the name in botany), has always been considered the king of mushrooms, the most noble, the most beautiful visually (it seems drawn), the most tasty in the kitchen. Made up of a white and rounded stem and a darker chapel, the porcino grows in the damp undergrowth and can be harvested between August and October. It has firm and compact meats, an intense and pleasant aroma and a delicate flavor. In the kitchen it is very versatile: it can be used to prepare risottos or tagliatelle, it is perfect as a side dish (alone or with potatoes), it can be the protagonist of unique dishes or accompany ribs or cut into blood. It is a delicate ingredient, therefore it does not need long cooking. You can cook stewed, fried or eat raw, along with other salads or alone. They are easily perishable: when you buy them, check that they are healthy, that they do not have small holes on the stem or on the chapel (an indication of attack by parasites or worms), and that they are firm. You still have three weeks to enjoy them: we suggest 5 ways to bring them to the table, enjoy your meal!

Porcini mushrooms with sauce

Excellent as a side dish, the sautéed mushrooms with tomato are prepared in no time. In a large pan put some oil, sliced ​​garlic and a whole breast, a few leaves of oregano and a sprig of parsley. Add the cleaned and chopped porcini mushrooms, add three or four tablespoons of tomato sauce and cook over a low heat for about fifteen minutes. Turn off when you see the dry mushrooms. Season with salt and serve.

Sautéed porcini mushrooms

A classic way of cooking porcini mushrooms, ideal for enjoying as a side dish or as a condiment for a pasta, or as an accompaniment to a steaming polenta. They are prepared in no time. After cleaning them, cut them into thin slices and place them in a large pan in which you have already sautéed some garlic cloves in a little oil. Cook over high heat for a few minutes, until you see them soften. Season with salt, sprinkle with chopped parsley and serve. With these mushrooms you can also garnish a cut in blood, everyone will like it.

Fried porcini mushrooms

Ideal as a side dish or as an appetizer, fried mushrooms are really a delicacy. To prepare them you have to clean them gently with a sheet of damp absorbent paper and cut away the final part of the stem. At this point, cut them in half and then into slices as thick as possible. Avoid making them too thin, you would risk breaking the fungus. Spend each slice in the cornmeal and then dip it in a pan where you have warmed some peanut oil. Turn them over with a fork and then place each slice on a plate with absorbent paper to remove excess oil. Serve hot. If you prefer you can make a real batter to fry them, with milk, flour and eggs. The frying will be more consistent.

Porcini mushrooms in cream

Do you have little time and want to prepare a quick but very tasty main course? 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, add fresh cream, nutmeg and parsley. Let the cream thicken and then turn off. This very tasty cream can be used as a filling for a savory cake: you simply have to spread a disk of puff pastry or brisè on a baking sheet covered with parchment paper, sprinkle it with breadcrumbs and then pour the porcini mushroom cream inside. Bake the cake for 20 'at 175 ° and serve hot.

Porcini mushrooms in salad

Porcini mushrooms in salads are a delicacy for a few palates. Even today, in fact, many turn away from the idea of ​​consuming them without prior cooking. And it is a pity, because the raw porcino is very tasty and retains all its almost crunchy consistency. To prepare them, simply clean them gently, cut them in half and then slice them thinly with the help of a mandolin or a sliced ​​truffle. They are seasoned with oil and salt and flakes of Parmesan cheese.

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