Sunny days, some rain, damp mornings, …. The perfect circumstances for porcini to grow. Just need to find a spot in the woods where they grow. Every porcini “hunter” has his own spots, and they won’t tell you where the spots are. This season seems to be perfect. Therefor we’ve found already several kg’s of porcini (I think we’ll need a bigger freezer…).
There are several recipes with porcini, but in my opinion, you need to keep it simple. You need to really taste the mushroom. Don’t add strong flavors that overrule the taste of the porcini. Why would you waste such a good flavor.
My favorite recipe is plain and simple, spaghetti porcini. The ingredients are plain and simple. For 4 people you’ll need:
- 500gr of spaghetti
- 500gr of porcini (cut in to small pieces)
- good olive oil
- a glove of garlic
- dried chili
- salt & peper
First of all, we need to start with some water in a pot to cook the spaghetti. Now take a big frying, put in some butter and put the pan on a high fire. Once the butter is melted you add some olive oil, your garlic and some chili (quantity is your own choice). Let this now simmer for about a minute (make sure you don’t burn the garlic, this gives a bad taste to your dish).
Now you can add your porcini. Stir until they’re colored and add some cream, salt and peper. Put the fire now on low so the cream can thicken. Leave it for about 2 or 3 minutes. While you’re waiting you can chop your parsley and add it to your pan.
Once the pasta is cooked you can drain it and put it in your pan. This way, the pasta will absorb all the flavors and the cream will stick to your pasta.
The only thing left to do is put it on a plate and eat! Buon appetito!