Funghi porcini

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Funghi porcini

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Ingredients

Adjust Servings:
800 g Porcini mushrooms
5 tablespoons Extra virgin olive oil
2 tablespoons Parsley chopped
2 cloves Garlic
as much as needed Table salt
as much as needed Pepper Black pepper

Nutritional information

144
Kcal
3 g
Carbohydrates
7.4 g
Protein
11.3 g
Fat
5.7 g
Fiber
293 mg
Sodium

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Cuisine:

Ingredients

Directions

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Funghi porcini are a suitable side dish to accompany a variety of dishes, especially meat dishes such as roast pork, beef or lamb, tenderloins, chops, and escalopes.

Funghi porcini are among the most prized and sought-after mushrooms in Italy due to their natural aroma and excellent flavor and white flesh that does not change appearance and color after cutting.

Funghi porcini are also great to accompany polenta or to add to soups, pasta and rice dressings as well as in crepes.

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Steps

1
Done

To prepare Funghi porcini, start by cleaning the mushrooms: with a knife gently scrape the stems and also the bottom and top of the caps, removing all the soil [1]. Using a twisting motion, separate the mushroom caps from the stems [2] (if you notice that the mushrooms contain small pests, perform this operation by holding the mushrooms upside down, so that the pests, will tend to rise toward the extreme tip of the stem; at that point you can remove them by cutting away the end along with the soil). Now wipe the surface of the mushrooms with a damp cloth, removing any remaining soil [3].

2
Done

Slice the mushroom caps [4] and the stems into sticks [5], then gather them all together in a large bowl [6].

3
Done

Place the oil in a frying pan and add the crushed garlic (or cut in half) [7], which you will brown: add the sliced mushrooms [8] and cook them over a gentle flame for no more than 10 minutes [9].

4
Done

A couple of minutes before the end of cooking, add the salt and pepper [10], then the chopped parsley [11]. Stir well with a wooden spoon [12] and serve the Funghi porcini immediately.

5
Done

Tips

- Store the Funghi porcini in an airtight container, in the fridge, for 2-3 days at most.

- Mushrooms should never be washed under water (because they will get soggy and lose both flavor and nutrients), but rather cleaned with the help of a knife and a damp cloth. However, if your mushrooms are very dirty with soil, wash them as quickly as possible under a rather strong stream of cold water and then dry them.

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