Sauteed pioppini mushrooms with calamint is a typical recipe from Lucca, with many variations based on taste. They are a delicious and easy-to-prepare side dish to accompany many dishes. You can also use them to season pasta dishes or stuff toasted bread, also great for filling savory pies.
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- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 5 Minutes
- Portions: 2People
- Cooking methods: Slow Cooking, Stove
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
Ingredients for Sauteed Pioppini Mushrooms with Calamint
- 8.8 oz pioppini mushrooms
- 1 clove garlic
- 1 tsp tomato paste
- 3 sprigs calamint
- to taste extra virgin olive oil
- to taste salt
- to taste chili pepper (optional)
Tools
- 1 Small Pan
Preparation of Sauteed Pioppini Mushrooms with Calamint
Let’s see how to prepare the pioppini mushrooms.
First, remove the ends of the mushrooms with soil. If the stem is tough, you may omit it or cut it more. For example, I didn’t include them because we found large pioppini, not small ones. Then, clean them under running water at least a couple of times and pat them dry with a cloth to remove excess water. Cut the mushrooms into pieces. In a small pan, sauté the garlic and 2/3 calamint leaves, then add the mushrooms and a teaspoon of tomato paste (if you don’t like it, make them without). Salt, mix well, and cook over low heat with a lid. If needed, add a little water. Cook for about 12 minutes, then add the calamint and a pinch of chopped chili pepper and finish cooking. When they are ready, add a few more calamint leaves and serve.
notes
If you have leftovers, store them in a closed container in the refrigerator for up to 2 days. Please be careful if you pick mushrooms yourself to ensure you choose the right ones, or buy them where you are sure they are edible.
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