Fresh Porcini Mushrooms are one of the things I love most about Autumn. Here in Italy, at the end of September and October, you begin to see all different types of mushrooms appearing on the various street markets that intertwine the cities and towns. One particular variety of mushroom that I get excited about, every year, is the famous ‘Porcini’.
The word ‘Porcini’ may not be considered a household name like their Italian cousins, Pizza or Pasta but even the casual enthusiast of Italian cuisine will have come across it at some point during their culinary adventures.
Fresh porcini mushrooms have an amazing nutty flavour which you don’t get from other types of mushrooms. There is a whole host of ways in which you can cook with fresh porcini. Pasta or meat sauces are popular choices. However I find one of the best ways to eat them is sliced and fried on a grill pan with just a touch of extra virgin olive oil, garlic and rock salt. Why not try our quick and simple Fettuccine with Fresh Wild Porcini Mushroom Recipe