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Porcini mushroom balls – Italian Cuisine


Prepare the mushrooms: remove the earthy part of the stem, rub them with a damp cloth and cut into slices.

Fry the whole garlic with a little oil in a pan, then add the mushrooms and cook for 5 minutes over high heat. At the end add salt and parsley, turn, turn off the heat, remove the garlic and drain the mushrooms well.

Sponge the breadcrumbs with a little warm water (or, if you prefer, you can use milk instead of water). Squeeze it well and place it in a bowl with lightly chopped mushrooms and egg and mix well.

Form the balls with the mixture and pass them one at a time in the breadcrumbs, then fry them in hot seed oil, turning them to make them brown evenly.

Your porcini mushroom balls are ready, serve hot.

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Risotto with porcini and nepitella – Italian Cuisine


  • 1 The mushroom broth
  • 10 porcini mushrooms
  • 350 g Carnaroli rice
  • 200 g Parmigiano Reggiano Dop
  • 2 sprigs of nepitella
  • an onion
  • dry white wine
  • butter
  • extra virgin olive oil

For the risotto with porcini and nepitella, finely chop the onion and let it stew in a saucepan with a knob of butter until it becomes soft. Add the rice and toast it for a few minutes, adding another knob of butter. Blend with half a glass of white wine, then begin to wet with the boiling mushroom broth, pouring a ladle at a time, stirring continuously for about 15-18 minutes.
Clean and cut into porcini mushrooms and cook them in a pan with a little oil, keeping aside 4 chapels. Lightly brown the mushrooms for 2-3 minutes, blend with a splash of wine, then add 2 walnuts of butter and lower the heat. Add a couple of tablespoons of broth and finish cooking in 3-4 minutes. Cut the 4 chapels kept aside and brown them separately. Add the braised mushrooms and the nepitella leaves 5 minutes before the risotto is cooked. Mantecatelo with a knob of butter and Parmesan and serve it by completing with the sliced ​​chapels.

Recipe Apple and cod fritters on a salad of chanterelles and porcini mushrooms – Italian Cuisine


  • 200 g Desalted cod
  • 200 g Flour
  • 120 g Clean chanterelles
  • 120 g Clean porcini
  • 10 g Brewer's yeast
  • 1 pc Apple Braeburn
  • 1 pcs Egg
  • Lemon
  • thyme
  • Peanut oil
  • sugar
  • Extra virgin olive oil
  • salt

Stem the yeast in 80 g of lukewarm water, add the flour, a pinch of salt, one of sugar and the egg and mix well. Let the batter rest for 15-20 'above or near a heater.

If the batter is too thick, you can stretch it adding another 10-15 g of water. Slice porcini mushrooms and chanterelles very finely, pick them up in a bowl and toss them with a drizzle of extra virgin olive oil, a few drops of lemon juice and a tuft of thyme leaves. Divide the cod into pieces of about 15 g each.

Cut the apple into chunks of 15-20 g. Combine the chunks of apple and cod, place them on the prongs of the fork, dip them in the batter and let them drip a little to remove the excess batter.

Fry the pairs of pieces of apple and cod in plenty of hot peanut oil until completely browned. Drain on kitchen paper and sprinkle with salt. Distribute the mushrooms into slices, complete with the pancakes, decorated to taste and serve immediately.