October in Umbria means that it’s porcini time, and once you’ve tasted freshly picked (and immediately cooked) procini mushrooms, there’s no turning back! Yes, you can certainly cook with dried mushrooms that have been reconstituted with water, but for this recipe, fresh is best.
- Several freshly picked, medium size porcini, washed, dried and coarsely chopped
- 3-4 Tablespoons extra virgin olive oil
- 1-2 Tablespoons fresh parsley, chopped
- 1 clove garlic, peeled and thinly sliced
- Sea salt
- White wine
Warm the olive oil over medium heat in a large saute pan. Add the chopped porcini, parsley, garlic and sea salt (to taste). Saute, stirring frequently, until mushrooms have cooked through and turned a rich, dark color. Add a splash or two of white wine, as needed, to keep the mushrooms moist as they cook down.
Serve hot as a main dish, or as a side dish. Oh … so delicious!
Pamela Haack is the founder of Off the Beaten Strada where she creates and organizes personalized experiences and specialty retreats in Tuscany and Umbria, Italy, for travelers who wish to be immersed in the history, culture and traditions of the regions.
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