The sauteed poplar mushrooms with nepitella is a typical recipe from Lucca, with many variations depending on taste. It is a delicious and easy-to-prepare side dish that can accompany many meals. You can also use them to season pasta dishes or fill crostini, and they are great for stuffing savory pies.
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- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 5 Minutes
- Portions: 2 People
- Cooking methods: Slow Cooking, Stove
- Cuisine: Italian
- Seasonality: Fall, Winter, and Spring
Ingredients for Sauteed Poplar Mushrooms with Nepitella
- 9 oz poplar mushrooms
- 1 clove garlic
- 1 tsp tomato paste
- 3 sprigs nepitella
- to taste extra virgin olive oil
- to taste salt
- to taste chili pepper (optional)
Tools
- 1 Small Pan
Preparation of Sauteed Poplar Mushrooms with Nepitella
Let’s see how to prepare the poplar mushrooms.
Firstly, remove the ends of the mushrooms with the soil. If the stem is tough, you can leave it out or cut it more; for example, I didn’t use them because we found large poplar mushrooms, not small ones. Then clean them under running water at least a couple of times, and then 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 leaves of nepitella, then add the mushrooms and a teaspoon of tomato paste (omit if you don’t like it), salt, mix well, and cook over low heat with a lid. If necessary, add a little water. Cook for about 12 minutes, then add nepitella and a pinch of chopped chili pepper and finish cooking. When ready, add a few more leaves of nepitella and serve.
Notes
If you have leftovers, store them in a closed container in the refrigerator for up to 2 days. Be sure, if you are foraging, to pick the right mushrooms; otherwise, buy them where you are sure they are safe to eat.
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