Ingredients: Per 4 servings
- 2 eggs
- 2 oz all-purpose flour
- ½ cup milk
- 1 pinch salt
- 7 oz breadcrumbs
- 1 lb Porcini Mushrooms, fresh
Start by carefully cleaning the fresh porcini mushrooms.
Remove dirt and impurities from the stem with a pairing knife being very careful.
Then gently wipe the mushrooms caps with a damp cloth in order to avoid washing them under running water.
To prepare the batter for breading the mushrooms, crack the eggs into a bowl, add a pinch of salt and the flour. Add the milk and stir with a whisk.
Mix well and let the batter rest for half an hour.
Meanwhile, cut the mushrooms into large pieces and dip them into the batter to coating them completely. Then, dust with breadcrumbs. Now the mushrooms are ready to be fried.
Heat the oil in a large frying pan to bring it up to temperature: at this point you can fry the mushrooms in the hot oil (preferably extra virgin olive oil).
When the mushrooms are golden and crisp, remove them from the oil and place them set paper towels to remove excess oil.
Add a pinch of salt and the fried mushrooms are ready to be served.
In the area surrounding Borgotaro and in the Appenine Mountains outside of Parma, people have been eating Boletus edulis, Latin for mushroom, for centuries. In a document written by Alberto Cassio Clement (1669-1760), the author describes: "... the land of these mountains gives birth… in autumn to odorless mushrooms... [that] are advantageous for women , who collect and sell them, seasoned with salt, to be exported to other countries."
Today the harvest and sale of Porcini mushrooms is regulated by the Consortium of Porcini Mushrooms of Borgotaro, where mushroom lovers can pay a visit to the "Road of Porcini Mushrooms," a path leading to the discovery of the best local food products.
Porcinis are preserved in various ways – dried, in oil, or frozen – and can be used in many recipes, from appetizers to main courses. Famous chefs have attempted to use the porcinis throughout the meal, creating interesting new comminations and flavors.
Some of the best ways to serve them are conserved in olive oil, grilled, served raw in thin slices with shaved Parmesan cheese, as a sauce for tagliatelle or on top of potato gnocchi.
Other suggested recipes
- Prawns and porcini flan
- Prawn and porcini risotto
- Risotto with porcini mushrooms and truffled Pecorino cheese