All questions

What to do with fresh porcini?

I bought some fresh porcini mushrooms, and I'm wondering what to do with them. I'm going to use some in a salad, but I don't want to use the rest in a pasta sauce. I'm thinking of wrapping them in proscuitto and grilling them. What are your thoughts on that? I'm open to other ideas, too. Thanks.

asked by jocelyng almost 3 years ago
8 answers 1331 views
B0e51b35-a002-4fdd-adc2-f06fa947184e.baci1
HalfPint

HalfPint is a trusted home cook.

added almost 3 years ago

I would saute with a little bit of butter, minced shallots, and deglaze with a dry white and/or some chicken stock. Toss with farfalle or fusilli and topped with fresh parsley. I had a similar dish in Florence at my hotel.

Eb515e78-7387-4e72-b91d-acfa26b55b99.default-full
added almost 3 years ago

Fresh Porcini RISOTTO - Wow where do you live?? I'm in the Midwest; been looking for fresh porcini forever especially after visiting Europe.

7124ef9e-8cee-4d7c-8ab8-fa611e8ce383.jocelyn_2006
added almost 3 years ago

I live in the Bay Area and found them in Berkeley. Not sure where they were grown, though.

Eb515e78-7387-4e72-b91d-acfa26b55b99.default-full
added almost 3 years ago

Porcini are usually available in the late summer and fall--where did you find yours?

8f5038ed-8aca-4d33-aef7-8a0ce63adc40.img00019-20100929-0432_1_
sexyLAMBCHOPx

sexyLAMBCHOPx is a trusted home cook.

added almost 3 years ago

You could make some awesome stock.

7124ef9e-8cee-4d7c-8ab8-fa611e8ce383.jocelyn_2006
added almost 3 years ago

Most expensive stock ever!

Eb515e78-7387-4e72-b91d-acfa26b55b99.default-full
added almost 3 years ago

Saute them an throw them in a grilled cheese sandwich! They provide a wonderful meaty bite.

153e100a-284f-4c64-a3cc-72ac1de69d2d.zester_003
pierino

pierino is a trusted source on General Cooking and Tough Love.

added almost 3 years ago

I'm guessing the "porcini" are coming from Oregon. A different flavor than the ones you will taste in Italy. But I think the best way to handle them would be sauteed in oil or butter, seasoned with a good mushroom herb (thyme or rosemary) and served over polenta.