Porcini Mushrooms
Porcini Mushrooms are definitely a delicacy which Italy can be proud of. To date the forests and hills in Tuscany offer these traditional and tasty fungi to all discerning food lovers.
When you visit Tuscany you can pick up these wild mushrooms. But do pick up the young small ones as the older porcini mushrooms may have maggots and do not taste as good. The best place to find these mushrooms is under an oak or chestnut tree in the wild forests in the Hills of Tuscany on a warm day after a fresh spell of rain. Although dried porcini mushrooms are available all year round it is best to enjoy them fresh in autumn when the Tuscan landscape unfolds before your eyes offering you the best of its myriad charms.
Mushroom hunting is like a national past time in Autumn in many parts of Tuscany. Many locals and tourists enjoy exploring the forests to pick up these brown, ochre or rust coloured specialties. Chocolate brown coloured ones are the most highly prized mushrooms. If you find these you can be sure that when you slice them and expose their creamy white flesh with the dark brown edge you will not only get a visual treat but would have also have a prized possession in your favour. The best porcini mushrooms have an intense flavour which may overpower some and a fine and sort of creamy texture.
Many traditional Tuscan dishes are made using these mushrooms as one of the main ingredients. You can also use it to make a porcini mushroom sauce, for soups, in salads, in pasta dishes, stuffed porcini mushrooms or you can even grill it or fry it and lightly season it with olive oil and a hint of garlic.
When you are in Tuscany during the season which stretches from late August up to September it is a good idea to savour these mushrooms in a local trattoria or restaurant where it features prominently in the seasonal menu. If you like truffles as well then you can come and savour both mushrooms and truffles as the seasons overlap for a couple of weeks.
