Porcini freshci!

Only in the fall can you find porcini freschi or fresh, not dried, porcini mushrooms. And only sometimes! At the Wednesday market I found them and bought three. Not cheap at about €15 for the three. I let the woman pick them for me; firm with the earth still on the bottoms. I need to change my dinner plans, I thought to myself, as they do not keep. Eat the day you find, or buy them. Porcini are loved everywhere, called Steinpilzen in Germany and Cepes in France they are usually foraged in the woods, never cultivated. Here they are!

Luther is not a mushroom fan but he must indulge me sometimes. Last night I made these beauties into a lovely pasta. Quite easy and I wish I’d thought to take more pictures.

I sautéed pancetta (bacon can be substituted) and minced a couple of garlic cloves which I added with the sliced porcini to sauté. The mushrooms give up their liquid and cook down. I added a little white wine to deglaze the pan and then a dollop of cream 🙂 . I cooked the fettuccini until almost al dente and added to the sauce to finish. Sprinkle with pecorino romana. Mmmm mmmmm good! A wonder in the autumn.🍁

Another autumnal favorite – chestnuts! You will see them roasting in the piazza most Sunday evenings. My friend Angela gave me a basketful. They will be roasted but scoring them with a knife is a difficult process! Maybe they will go into stuffing eventually.

6 thoughts on “Porcini freshci!

  1. Nancy Hampton Post author

    Oh yes! I hope I can get more tomorrow! They are seasonal and wild foraged here. A treasure as someone said to me! 🙂

  2. Nancy Hampton Post author

    I wish you were here too. Even Luther loved it. Maybe Bill would too, with the pancetta and cream. As Luther said, I couldn’t taste the mushrooms so it was good 🙄

  3. Nancy Hampton Post author

    Oh yes! I do think the wild porcini have a unique taste, woodsy and meaty. I’m sure you’ll love the Sicilian markets. They have amazing produce there which arrives early.

  4. Audrey

    OMG..your mushroom dish looks delish. Tell me, does the taste of the fresh mushrooms make a huge difference?
    As for the chestnuts, I still remember walking around NYC as a kid and smelling all the sidewalk vendors roasting and selling them. Everyone seemed to love them but me, LOL.
    Hubby and I are going to Sicily next May and renting some Airbnb’s. I’m looking forward to going to the markets to get some fresh ingredients and trying to replicate some of the dishes we will be trying.

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