I love mushrooms, especially porcini, and it so happens that today my mom dropped by and left me a nice little bag of them! My favorite way to eat them is baked with potatoes, but today I really didn’t feel like turning on the oven, so I went for porcini with potatoes in a skillet! A quick and tasty dish that has nothing to envy from the oven version. You can make it at the last minute and also save a fair bit of electric energy… sorry but I’m from Genoa and I have an electric oven!!!!! This recipe is perfect also with other, less expensive types of mushrooms that are no less tasty. So let’s start!
- Difficulty: Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Cooking time: 15 Minutes
- Portions: 4 SERVINGS
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 1.1 lb Porcini mushrooms
- 5 White potatoes (medium-sized)
- 1 bunch Parsley
- 1 clove Garlic
- 3 tbsp Extra virgin olive oil
Preparation
First of all, clean the mushrooms. It’s very easy, you just need to follow a few precautions, such as never putting them under running water! But let’s go in order. Detach the cap from the stem, turn it over and, holding the knife blade flat, gently scrape it. Then take a soft cloth, dampen it and rub it over all parts of the porcini to clean it thoroughly. As I said, mushrooms should never be washed under water because, being very spongy, they would immediately absorb it and become soggy.
At this point you can cut the mushrooms: place the caps on the cutting board with the rounded side up and slice them with parallel cuts and then into cubes (about 3/4 in), while the stems can be cut into horizontal rounds or, if small and firm, into vertical slices.
Meanwhile, chop the parsley and garlic in a food processor.
Peel the potatoes and cut them into cubes about 3/4 in on each side so they will cook faster.First, cook the potatoes in salted water. From the moment of boiling, since they are cut small, count about 7–8 minutes, but check them with the tines of a fork after 5 minutes. They should be cooked but still firm and not falling apart. Once cooked, drain and set aside.
Heat a large nonstick skillet and warm 3 tablespoons of extra virgin olive oil. Add the chopped parsley and cook for another five minutes. Place the mushrooms and potatoes in the skillet and continue cooking for about 10 minutes, turning them gently so as not to break them. Instead of turning them with a spatula you can shake the pan so they brown and absorb flavor on all sides.
Serve hot as a side dish or as a vegetarian main.se ti piace questa ricetta allora guarda anche https://blog.giallozafferano.it/atavolacontea/sugo-di-funghi-ricetta-furba-per-prepararlo-tutto-lanno/
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Notes
This preparation, although it gives its best results with fresh porcini mushrooms, can also be easily made using frozen porcini. In this case, put the mushrooms in the skillet without thawing them. I recommend, however, to add the mushrooms first and, as soon as they soften (2–3 minutes), add the potatoes. Then continue with the times indicated above in the recipe.
If instead you want to spend a little less and still have a tasty dish of mushrooms with potatoes, you can use fresh button mushrooms (champignon) to which I recommend adding a bit of dried porcini for extra flavor, which you would have previously soaked in some hot water. In this case, since the mushrooms are fresh, you can follow the main recipe instructions: cook them together with the potatoes and around halfway through cooking add the porcini you previously soaked after draining them.
