RomanItalian
Porcini Mushrooms in a Pan
by Chef Max Mariola · 1.1M subscribers on YouTube
A simple and delicious recipe for pan-fried porcini mushrooms, reminiscent of Chef Max Mariola's childhood during grape harvest. Fresh porcini are cleaned carefully, then cooked with garlic, Roman mint (mentuccia), and extra virgin olive oil until tender. Serve with crusty bread and a glass of wine.
- Difficulty
- easy
Ingredients
5 items- 1/2 kgPorcini Mushroomsfresh
- 1 pcsGarlicwhole clove
- Mentucciafresh Roman mint
- Extra Virgin Olive Oilgenerous amount
- Saltto taste
Method
- Clean the porcini mushrooms: use a knife to remove any dirt or imperfections, then wipe them with a damp paper towel. Do not wash under water.
- Separate the stems from the caps.
- In a large pan, heat a generous amount of extra virgin olive oil over medium-high heat. Add a clove of garlic (whole or lightly crushed).
- Add the mushroom stems first and cook until they begin to brown, about 2-3 minutes.
- Add the mushroom caps and season with salt. Continue cooking, stirring occasionally, until the mushrooms are tender and golden.
- Add the fresh mentuccia (Roman mint) leaves, toss for another minute.
- Serve immediately with crusty bread and optional red wine.
Chef Max Mariola
Professional chefReviewer1.1M subscribers on YouTube400.6M total channel viewsChef italiano. Ricette cucinate a casa, focus completo sulle ricette.
