Porcini mushrooms are my passion ❤️ and this is the ideal season to enjoy them fresh. As soon as they arrived home, I immediately cleaned some to cook them in a pan. It takes just a few minutes to enjoy a delicious, high-class dish with an intense and unique flavor typical of this mushroom species. In fact, I discovered by browsing the internet that the name porcini refers to four edible species of boletes, but I leave the explanation and definition of the name to more appropriate sources.
Returning to the consumption of porcini mushrooms, there are various ways to cook them from dicing for pasta, preserving in oil to baking them in the oven, but today we will see how to cook them in a pan.
Being a very flavorful mushroom, the seasoning will be really essential, using only salt, pepper, garlic, oil, and parsley.
Pan-fried porcini mushrooms bring together vegetarians and vegans around the same table because they require very few ingredients to be seasoned and enjoyed excellently.
I also remind you of other dishes suitable for vegans and vegetarians
- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 5 Minutes
- Portions: 2 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn
- Energy 110.97 (Kcal)
- Carbohydrates 1.80 (g) of which sugars 1.11 (g)
- Proteins 4.42 (g)
- Fat 7.81 (g) of which saturated 1.01 (g)of which unsaturated 0.02 (g)
- Fibers 3.04 (g)
- Sodium 640.13 (mg)
Indicative values for a portion of 4 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 porcini mushroom (large or two medium)
- 1 tablespoon extra virgin olive oil
- to taste salt
- to taste pepper (or chili pepper)
- to taste parsley
- 1/4 cup white wine
Tools
- 1 Brush
Preparation
Thoroughly clean the mushrooms by brushing away the dirt from the surface and slightly peeling the stem where it’s not possible to brush off the dirt. Now, there are two theories: those who, like me, quickly rinse the underside of the stem and cap under running water, and those who only use a brush or at most a damp cloth to remove the dirt.
Cut the cap and place it upside down in the pan, cut the stem into two or three vertical pieces and place them in the pan as well. Make small cuts on all surfaces that do not touch the pan, season with salt, pepper, parsley, and chopped garlic, and finally drizzle with a bit of oil (not too much, about a tablespoon).
Bring the pan to high heat covered with a lid and let the mushroom sear without burning. When you see it well browned on the bottom, pour in a bit of white wine, let it evaporate over high heat, then reduce the heat and finish cooking. It will take about 10 minutes total cooking time, at most 15 minutes if the mushrooms are very large.
NOTES
Pan-fried porcini mushrooms are a truly flavorful vegetable side or main dish with a unique taste. You can also add a pinch of chili pepper if you love spicy flavors.
I love eating them hot with excellent fresh bread, but they are actually very good at room temperature, making them another great dish to bring for your lunch breaks.
If you liked the recipe or have questions, feel free to comment here or on social media Facebook, Pinterest, Instagram and X.
