Recipes / Tuscan Expat Life

Mushrooms, Mushrooms, Mushrooms

Porcini (Boletus edulis) and Chanterelle (Finferli, Cantharellus cibarius)

Don’t you just love mushrooms.  I love hiking the steep hills in search of these treasures.  The smell is so intense and welcoming.  Once you collect a bunch of them the recipes are endless and the health benefits are wonderful.  So get out there and gets some mushrooms, whether from the supermarket or on your own hike.  Just when picking mushrooms only pick ones you really know well.  It is better to be safe then eat a toxic mushroom.

The steep hills. These are not too bad but it can get really steep.

Mossy areas are great for the finferli

How To Clean Stem And Cut Mushrooms

Mushroom Recipe

A basic recipe is to just add some oil and butter to a pan, toss in some shallots (if you don’t have shallots you can substitute yellow onions), if using dry thyme add it here, add in the mushrooms cook them down, when the water has evaporated add in some broth or white wine.  Salt, pepper to taste and then throw in fresh thyme, you can add some more butter in the end to thicken the sauce some.

Other recipes:

Ricotta Stuffed Mushrooms:

Wild Mushroom Risotto:

Porcini Mushroom Soup Recipe:

If you have a favorite recipe add to the comments below.  All are welcome.

2 thoughts on “Mushrooms, Mushrooms, Mushrooms

  1. Pingback: “If in doubt, throw it out” | lizabethlacey photography

  2. Pingback: Porcini Crepe « Firenze Mom

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