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Porcini mushrooms, how delicious: 5 ways to cook them
THE porcini mushroomsi (Boletus edilis the name in botany), have always been considered the kings of mushrooms. The porcini mushroom is the noblest mushroom, the most visually beautiful (it seems drawn) and the tastiest in the kitchen.
The characteristics of porcini mushrooms
Consisting of a white, rounded stem and a darker cap, the porcini mushroom grows in the humid undergrowth and it can be harvested between August and October. Ha firm and compact meata intense aroma and pleasant and a delicate flavour.
What to cook with porcini mushrooms?
It is very versatile in the kitchen: it can be used to prepare risotto or tagliatelle, it is perfect as a side dish (alone or with potatoes), it can be the protagonist of single dishes or accompany ribs or rare cuts. It is a delicate ingredient, therefore it does not require long cooking. It can be cooked stewed, fried or eaten raw, together with other salads or on its own. Porcini mushrooms are easily perishable: when you buy them, check that they are healthy, that they do not have small holes on the stem or on the cap (indication of attack by parasites or worms), and that they are firm.
5 ways to cook porcini mushrooms
1. Porcini mushrooms in sauce
Excellent as a side dish, pan-fried mushrooms with tomato can be prepared in a very short time. In a large pan, put some oil, some sliced ​​garlic and a whole rump, a few leaves of oregano and a sprig of parsley. Add the cleaned and chopped porcini mushrooms, add three or four tablespoons of tomato puree and cook over a low heat for about fifteen minutes. Turn off when you see the mushrooms dry. Season with salt and serve.
Try them stewed like this too.

The Tuscan-style stewed mushrooms are browned with oil and garlic and cooked in vegetable broth with tomato paste. The recipe for a super tasty side dish
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2. Sautéed porcini mushrooms
A classic way of cooking porcini mushrooms, ideal for enjoying them as a side dish or as a condiment for pasta, or even as an accompaniment to a steaming polenta. They prepare in no time. After cleaning them, cut them into thin slices and place them in a large pan in which you have already sautéed some garlic slices in a drizzle of oil. Cook over high heat for a few minutes, until you see them soften. Season with salt, sprinkle with chopped parsley and serve. With these mushrooms you can also garnish a rare steak, everyone will like it.

Porcini mushrooms, chanterelles, cardoncelli and champignons: sautéed mushrooms are cooked with oil, garlic and parsley. A tasty side dish, but also a rich seasoningGo to the recipe
3. Fried porcini mushrooms
Ideal as a side dish or as an appetizer, fried mushrooms are truly a delicacy. To prepare them you must clean them delicately with a damp sheet of absorbent paper and cut off the final part of the stem. At this point cut them in half and then into slices as identical in thickness as possible. Avoid making them too thin, you risk breaking the mushroom. Dip each slice in corn flour and then dip them in a pan where you have heated some peanut oil. Turn them over with a fork and then place each slice on a plate with absorbent paper, to remove excess oil. Serve very hot. If you prefer, you can make a real batter to fry them, with milk, flour and eggs. The frying will be more consistent.

4. Porcini mushrooms in cream
Do you have little time and want to prepare a quick but very tasty main dish? Then take some porcini mushrooms, clean them and cut them into thin slices. Sauté them in a pan with oil and a slice of garlic. Season with salt, add fresh cream, nutmeg and parsley. Let the cream thicken and then turn off. You can use this very tasty cream as a filling for a savory pie: simply spread a disc of puff pastry or shortcrust pastry on a baking tray covered with baking paper, sprinkle it with breadcrumbs and then pour the porcini mushroom cream inside. Bake the cake for 20 minutes at 175° and serve very hot.

Here’s how to give new life to lettuce leaves: prepare a tasty cream with mushrooms and seasonal vegetables and then decorate with grilled lettuce hearts
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5. Porcini mushrooms in salad
Porcini mushrooms in salad are a delicacy for few palates. Even today, in fact, many people turn up their noses at the idea of ​​consuming them without prior cooking. And it’s a shame, because raw porcini mushrooms are very tasty and maintain all their almost crunchy texture. To prepare them, simply clean them delicately, cut them in half and then slice them thinly with the help of a mandolin or a truffle slicer. They are seasoned with oil and salt and flakes of Parmigiano Reggiano.

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