About Beth

Beth
Beth, along with her husband, Mike, is co-owner of two Italian Deli/Markets in St. Louis - Viviano’s Festa Italiano. When not creating yummy new menu items for the deli, she’s the pediatric research lab supervisor at Washington University School of Medicine. Read more out about Viviano’s Festa Italiano.

About Irene

Irene
Irene loves to think, read and dream about food. She enjoys cooking & eating in general. Although she demures about her talents, Irene has a finely-tuned palate that her friends envy. She bakes on occasion. The rest of the time she's creating memories with her family and friends. . . or she's learning a new needlecraft technique.

About Deborah

Deborah
Deborah is a wife, mother, grandmother, traveler, bootlegger, and a very poor speller! As Victor Hazan so eloquently puts it, Deborah has chosen Umbria to be the home of her soul. When she can’t be there in body, she spends her free time cooking & reading about Italy. She blogs mostly about food and about trips – past and future – here: Old Shoes New Trip.

About Doug

Doug
Doug lives in Eastern Ontario in a farmhouse built in 1903. He is a retired teacher with four adult children, a wife, a son-in-law, two Irish step-grandchildren and one grandson who he is lucky to hang with a lot. He has way too many books. Doug also blogs at To Slow Time Down.

About Cindy

Cindy
Cindy lives in Eagle River, Alaska where her freezer is always full of salmon, halibut & shrimp. Cindy participates in several regular cooking challenges. You can read more about her cooking and life in the last frontier on her blog, Baked Alaska.

About Sandi

Sandi
Sandi is a true Southerner, but a traveler & Italian cook at heart. She lives in Alabama and knows more about fried green tomatoes than fricassees. Her family owned the WhistleStop Café for many years. Sandi also blogs at Whistlestop Cafe Cooking.

About Jan

Jan
Jan, a serious home cook, has owned “Essentials” since 1992. She is passionate about all things Italian, especially the cuisine & the language. Jan blogs about her travels (next trip Italy May/June of 2010) at: Keep your Feet in the Street.

About Jerry

Jerry
Jerry is a food obsessed Canadian. He learned to love Italian food as a child while eating the meals prepared by his Napolitano uncle. He learned to cook Italian foods by watching his uncle cook these feasts for the family. This love of Italian food has been honed through serious personal experimentation in eating and cooking. Willing to try most anything once, Jerry isn't so sure about tripe! Jerry also blogs at Jerry's Thoughts, Musings, and Rants!

About Palma

Palma
Palma is a Marriage & Family Therapist in Palm Desert, CA. She’s an Italian-American with a passion for cooking, entertaining, & travel to Italy. She’s always planning her next culinary adventure to Italia on her blog, Palmabella's Passions

About Kim

Kim
Kim is our permanent sub and the image above gives you a good idea of the look on her face when she realized she was drafted. Kim loves to eat, drink, travel and cook - probably in that order. When she's not here, you can find her organizing and leading food, wine and beer tours in Europe as co-owner and operator of GrapeHops or blogging at What I Really Think.

« Fried Breaded Mushrooms, Tuscan Style | Main | Mushroom Timballo »

Sauteed Shitake Mushroom Caps, Porcini

mushrooms%20small.jpg

I was curious to try this recipe - one of my favourite treats if I happen to be in Italy during Porcini season is to indulge in the pungent fungus at every possible opportunity. Porcini have been called one of God's great gifts to humanity, a rich, heady, meaty mushroom that is amazingly versatile, delicate enough to give grace to an elegant stew or sauce, and yet vigorous enough to stand up to something as flavourful as a thick grilled steak accompanied by a good Barolo.

Of course, one can't get fresh porcini here in Canada - but Marcella starts this recipe by suggesting that if you follow her instructions carefully the shitake mushroom caps will develop a flavour that is reminiscent of the fabled porcini.

The recipe is easy to follow - the mushrooms are washed, dried, and placed in a frying pan that has been coated with oil. After about 8 minutes the caps are turned over. Once the mushrooms have been slowly cooked and the liquid has evaporated you add the garlic, parsley, and additional olive oil. Five minutes later they are ready (this was the hard part - the scent from the pan was so 'foresty' that I wanted to dig in NOW.

So what was the verdict?

To be honest I doubt anyone familiar with porcini would mistake these for the famed mushroom. That being said - the taste was incredible! The flavour was far richer and deeper than one might expect from shitake.

I know that whenever I've cooking up mushrooms in the future this is the recipe that I shall follow!

Comments (3)

Ok, blasting me out of my Porcini bias isn't going to be easy. But, I'm game. I'll try this with Shiitake.

Great post Jerry and the finished dish looks fantastic.

Marcella Hazan:

If fresh porcini mushrooms were easily and economically available to you there would be no point in messing with shiitake, Deborah. Nothing equals porcini. What this recipe is about is not to produce imitation porcini, but to apply porcini methods to shiitake to cause them to deliver an intensity of flavor and a delicacy of texture that you would not otherwise expect from them. If you do have a source for fresh porcini of good quality, it may be helpful to know that this is the method you want to use.

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This page contains a single entry from the blog posted on February 12, 2011 8:06 AM.

The previous post in this blog was Fried Breaded Mushrooms, Tuscan Style.

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