PORCINI

The most noble of all the edible mushroom world is the Boletus edulis, known commonly as Porcini in Italian and English and Cèpes in French.⁣

Today I was gifted half of a huge honking Porcino (singular) which was more than enough for one person. I can't remember the last time I had my hands on a fresh Porcini, it's been years for sure, I often use the dried variety, which I also love, but it is something very special to have a fresh one.⁣

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My favorite way to cook them is a funny Italian term called Funghi al Funghetto, it basically means "Mushrooms cooked like Mushrooms", Italians believe that the correct way to cook mushrooms is to saute them first in just olive oil then after a few minutes minced garlic and shallots, aromatic herbs and parsley are added, then a little whole butter, finally a tiny splash of white wine. You can cook loads of things al Funghetto, like eggplant done this way is called Melanzane al Funghetto, which translates to "Eggplant Cooked Like Mushrooms". There is a nearly identical Italian term called "Trifolati" which uses the same ingredients but I prefer the goofiness of the term "Al Funghetto". ⁣

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Nearly every restaurant in Rome offers Porcini al Funghetto (or Trifolati) as a side dish but it is important to look at the menu carefully, if there is an asterisk next to the dish that means the restaurant is using frozen Porcini, Italian law requires this kind of labeling. Nothing is inherently wrong frozen Porcini except that they taste very flabby and dull. A fresh one sauteed like I described has a nutty essence reminiscent of chestnuts and has a very silky and luxuriously creamy texture, they also have a meaty umami flavor when fresh