Do you know which speciality I love right after truffles?
Porcini mushrooms! They can be found in the woods around Vienna in the beginning of August after hot days followed rain. And whoops! The day after they just pop out of the ground. A delicious miracle.
Other names: Steinpilz (german) | Boletus edulis (latin) | penny bun | porcino (italian) | cep (catalan) | cèpe (french)
The German name Steinpilz (stone mushroom) is derived from the firm flesh. In Austria, it is called Herrenpilz, the (gentlemen’s mushroom).
It was a culinaric madness week! 2 weekends full of porcini joy.
My favorite preparation is italian style.
Recipe for 2:
4-5 middle sized porcinis grilled in extra-virgin olive oil and seasoned with fresh flat-leaf parsley, rosemary, 2 cloves garlic, fresh pepper, Fleur de Sel
Please try to stay organic with the ingredients, it’s worth it.
Serve with fresh bread or some pasta with a special pesto. I use Grossauer’s Coriander-Carrot or Walnut Pesto.
And because I dried a few to them (I prefer the method pf drying in an oven at 45 °C for 4 to 5 hours until crisp or brittle.) there will be much more porcino joy in fall when using them for Risotto.
Porcini can also be frozen, which I tried the first time this year and therefor have no experience in the taste when used, but I will keep you informed.
Not only is the fungus a delicious meal when prepared right after bringing it home from the woods, it also produces a variety of organic compounds with a diverse spectrum of biological activity like a sugar binding protein, antiviral compounds and antioxidants.