This year’s mushroom recipes promise to be very simple. The first post is all about porcini mushrooms. I must emphasize that I’m strongly against boiling or long stewing of mushrooms (except for soups). I always aim to preserve their amazing flavor and aroma, especially with porcini. However, it’s crucial to be confident about their origin and quality.
- 6-7 large porcini mushrooms
- 2 garlic cloves
- a small bunch of sage (can be replaced with thyme or savory)
- 4–5 slices of smoked pancetta, bacon, or smoked pork belly
- salt
- olive oil
for polenta:
- quick-cooking polenta
- salt
- a handful of grated Parmesan
- butter
Do not wash the mushrooms. If necessary, wipe them with a damp cloth. Use a brush or lightly scrape off dirt and blemishes with a knife. Cut the mushrooms into large pieces. Lightly crush the garlic cloves with the flat side of a knife.
Heat olive oil in a skillet. Add the garlic and sage, stirring, and cook for 1–2 minutes until fragrant. Add the mushrooms and sauté until they develop a light golden color (about 5–6 minutes). Slice the smoked meat (pancetta, bacon, or pork belly) into strips. Add it to the mushrooms and let the fatty part render slightly. Reduce the heat to medium and cook, stirring occasionally, for another 5–6 minutes while preparing the polenta.
Bring a pot of water to a boil (or use a kettle for quicker results:) When the water is nearly boiling, salt it and slowly add the polenta while stirring constantly with a whisk or spoon. Cook for 3–4 minutes. Turn off the heat, add a bit of butter and grated Parmesan, and mix well.
Spoon the polenta onto a plate and top it with the sautéed mushrooms. That’s it!
for polenta:
- quick-cooking polenta
- salt
- a handful of grated Parmesan
- butter
Do not wash the mushrooms. If necessary, wipe them with a damp cloth. Use a brush or lightly scrape off dirt and blemishes with a knife. Cut the mushrooms into large pieces. Lightly crush the garlic cloves with the flat side of a knife.
Heat olive oil in a skillet. Add the garlic and sage, stirring, and cook for 1–2 minutes until fragrant. Add the mushrooms and sauté until they develop a light golden color (about 5–6 minutes). Slice the smoked meat (pancetta, bacon, or pork belly) into strips. Add it to the mushrooms and let the fatty part render slightly. Reduce the heat to medium and cook, stirring occasionally, for another 5–6 minutes while preparing the polenta.
Bring a pot of water to a boil (or use a kettle for quicker results:) When the water is nearly boiling, salt it and slowly add the polenta while stirring constantly with a whisk or spoon. Cook for 3–4 minutes. Turn off the heat, add a bit of butter and grated Parmesan, and mix well.
Spoon the polenta onto a plate and top it with the sautéed mushrooms. That’s it!
