Fresh Porcini Mushrooms

     Porcini mushrooms are one of our favorite fungi. Why? Because the earthy, rich-tasting mushrooms impart a pungent, woodsy flavor to any number of dishes. Widely distributed in the Northern Hemisphere across Europe, and North America, it does not occur naturally in the Southern Hemisphere, although it has been introduced to southern Africa, Australia and New Zealand.
     Porcini are usually sold fresh in late spring or in the fall. They are rich, heady, meaty and are amazingly versatile, delicate enough to give grace to an elegant stew or sauce, and yet vigorous enough to stand up to something as flavorful as a thick grilled steak. The meat-like texture of Porcini, with its earthy and somewhat nutty flavor is unequaled among mushrooms.
     In Italy, fresh porcini mushrooms are often grilled and served with fresh olive oil and parsley. They are also excellent fried, stewed with tomatoes, or used as the base of a decadent pasta sauce or bruschetta topping. Try pureeing them to make an instant, silky sauce or soup ingredient.

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