Fresh porcini recipe. Fresh porcini pan-fried with chili and soft polenta.
Fresh porcini mushrooms are expensive. That’s a fact. Unless you forage for them, but in all my years of wandering through the UK forests, admittedly only around North London, I haven’t found a single one.
So if you come across them, you most likely bought them. And spend a good couple of pounds per 100g at least.
And if you spend your money on them, why would you cook them with elaborate sauces, with cognac and brandy, creams and double creams?
Why not keep it simple, to get the earthy taste of the mushroom, complimented only by a subtle aroma or fried garlic and a nice heat from the chili?
This fresh porcini recipe does just that. And if polenta it’s not your thing, then just toss them over some toasted fresh bread, and have them like that.
- 200g fresh porcini mushrooms
- 2 garlic cloves
- 1 red chili
- 25ml olive oil
- fresh parsley
- 50g polenta flour
The image above shows some fresh porcini mushrooms (cleaned), but also on the top side some fresh chanterelle mushrooms.
- Heat the oil in a frying pan quite high.
- Add the sliced garlic and chili (use as much or as little as you want of both) and let them fry for about 30 seconds or less. Take care not to burn the garlic, it will become bitter.
- Quickly toss the sliced porcini in the pan, on the same high heat, and let them fry, not moving them to often so they don’t break apart.
- Once fried an all sides, season with salt and plenty of black pepper, sprinkle a good helping of fresh parsley finely chopped over the top.
I recommend cooking the polenta for this dish in advance, as you can see it only takes a few minutes to prepare the fresh porcini recipe, it will take a touch longer for the polenta.
I won’t bother you with a polenta recipe, as I’m sure that there are hundreds out there. But you’ll need about 50g of polenta flour per portion, just so you know.