Sautéed mushrooms
Sautéed mushrooms are a delicious side dish, a unique way to bring this autumnal forest delight to the table.
- 300g funghi porcini
- 200g finferli
- 150cardoncelli
- 150g champignon
- 1spicchio di aglio
- prezzemolo tritato
- olio extravergine di oliva
- sale
- pepe
- Tutti i funghi sono adatti a essere trifolati; noi abbiamo scelto cardoncelli, champignon, finferli e porcini.
- Pulite i finferli dalla terra usando una garza inumidita, eliminate le radici e divideteli a metà o in quattro.
- Lessateli per 1 minuto in acqua bollente salata: così perderanno la consistenza un po’ viscida.
- Scolateli su carta da cucina.
- Tagliate i porcini e gli altri funghi alla base e raschiate fusti e cappelli per eliminare la terra. Se serve, passate anche una garza inumidita.
- Riducete i funghi in tocchi o fettine più o meno delle stesse dimensioni. Rosolateli tutti (eccetto i finferli) in padella a fuoco vivo con l’aglio (che eliminerete alla fine) e un velo di olio per 4-6 minuti.
- Aggiungete i finferli e fateli saltare in padella.
- Dopo 3-4 minuti spegnete e condite con prezzemolo, sale e pepe.
- Serviteli come accompagnamento di piatti di carne o per condire paste e risotti.
How to cook sautéed mushrooms in a pan
Which mushrooms should you use? Any. Porcini mushrooms, of course, prized, sought-after, and considered the king of mushrooms, but also chanterelles, among the most common and with their characteristic funnel shape; cardoncelli, also prized, as well as fleshy and flavorful; and champignons, also known in Italian as field mushrooms.
In the illustrated recipe, we show you step-by-step how to clean and cook them. You'll need to sauté them for a few minutes in a pan with garlic and oil, then continue cooking for a few more minutes. Once ready, season with parsley, salt, and pepper.
Sautéed mushrooms accompany meat dishes, but can also be used to season pasta and risotto.
Procedure
- Step 1: All mushrooms are suitable for sautéing; we chose king oyster mushrooms, button mushrooms, chanterelles, and porcini mushrooms. Step 2: Clean the chanterelles of any soil using a dampened cheesecloth, remove the roots, and cut them in half or quarters. Step 3: Boil them for 1 minute in salted water to lose their slimy consistency. Step 4: Drain them on paper towels. Step 5: Cut the porcini mushrooms and other mushrooms at the base and scrape the stems and caps to remove any soil. If necessary, wipe them with a dampened cheesecloth. Step 6: Cut the mushrooms into roughly equal-sized pieces or slices. Sauté them all (except the chanterelles) in a pan over high heat with the garlic (which you will remove at the end) and a drizzle of oil for 4-6 minutes. Step 7: Add the chanterelles and sauté them. Step 8 After 3-4 minutes, turn off the heat and season with parsley, salt, and pepper. Step 9 Serve as an accompaniment to meat dishes or as a topping for pasta and risotto.
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