In Italy, if you mention mushrooms most people think of porcini, Boletus edulis, and they're what you're most likely to find people gazing raptly at if you visit a market and find fresh mushrooms for sale. There are others of course, some even more prized than porcini (truffles, for example), and people do go mushroom hunting, but overall the preeminent position of the Porcino is secure.
Here are three recipes that call for them, and that will also work well with other flavorful wild mushrooms.
- Zucchini Involtini with Stewed Mushrooms
- Mushroomy Valdostan Bread Pudding
- Chicken and Porcini Mushrooms
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Comments
When my sister was visiting our family in Naples,Italy my Zia made her so much funghi, my sister said she can still hear Zia’s voice in her head, “Flora….. funghi funghi!” For years she wondered why so much funghi until I figured out that she was visiting in October which was right smack dab in the middle of mushroom season : ) I love your blog/website and I visit both frequently, grazie!