Sautéed Porcini Mushrooms Tuscan Style

🛒 Ingredients

• 500 g Extra Top Quality Whole Frozen Porcini Mushrooms
• 2 spicchi grandi Garlic
• 30 g (un mazzetto) Fresh parsley
• 50 ml Extra virgin olive oil
• 0.5 g (un pizzico) Dried chili pepper (optional)
• 5 g Fine salt
• 1 g Freshly ground black pepper

👨‍🍳 Instructions

1. Passo 1: Allow the porcini mushrooms to thaw in the refrigerator for several hours or at room temperature for at least 2 hours. Once thawed, rinse them gently under cold running water and dry them very thoroughly with paper towels. This step is crucial to prevent the mushrooms from releasing too much water during cooking and spoiling the browning.
2. Passo 2: If the whole mushrooms are particularly large, cut them in half or in quarters to obtain similarly sized pieces. Peel the garlic cloves and lightly crush them with the side of a knife. Wash and finely chop the parsley.
3. Passo 3: In a large (preferably non-stick) skillet, heat the extra virgin olive oil over medium heat. Add the crushed garlic cloves and the dried chili pepper (if using). Sauté for 2-3 minutes, until the garlic is lightly golden and has released its aroma. Be careful not to burn it, otherwise it will become bitter.
4. Passo 4: Slightly increase the flame to medium-high heat. Add the well-dried porcini mushrooms to the pan, spreading them in a single layer as much as possible. Sauté the mushrooms without stirring too often for the first 3-4 minutes, to allow them to lightly brown and form a crust.
5. Passo 5: Continue cooking for another 7-10 minutes, stirring occasionally, until the mushrooms have released their water and it has completely evaporated, leaving them browned and tender. Ensure they are well-dried and have taken on a nice golden color.
6. Passo 6: Add the chopped parsley, salt, and freshly ground black pepper. Mix well to combine all the flavors. Cook for another minute, just enough time for the flavors to meld. Taste and adjust salt and pepper if necessary.
7. Passo 7: Remove the garlic cloves from the pan before serving, if preferred. Serve the sautéed porcini mushrooms immediately as a warm side dish for meat dishes, polenta, or simply on slices of toasted Tuscan bread.

💡 Chef's Tips

• To get well-browned and not boiled mushrooms, it is essential that they are perfectly dry before putting them in the pan and that the pan is very hot.
• Do not overcrowd the pan: if necessary, cook the mushrooms in two batches to prevent them from cooling too much and releasing excessive water.
• These mushrooms are also excellent as a topping for crostini, fillings for savory pies, or as a base for sauces and risottos.