This is the perfect time to find them. Collect them, cook them and then eat them. What are we talking about? Of the mushrooms porcini, one of the most delicious, sought after and appreciated varieties. They usually reappear with the first autumn rains, in the months of September and October. And so it is right now that they can be found in the woods all over Italy, but also in stores.
But you need to know more to avoid buying bad quality mushrooms. And then for those who are more adventurous and love mycology, there are also courses to learn how to collect them. But in the meantime, let's go and discover this variety of mushrooms.
Porcini, the many varieties and characteristics of these mushrooms
Porcini mushrooms have a strong and intense flavor. And above all a strong and unmistakable perfume. They can be cooked for many dishes, or eaten raw, thinly sliced, with a drizzle of oil. Its name is “boletus edulis”, a mushroom from the boletaceae family.
Among the features they have a fleshy circular-shaped hat, with a diameter of 10-20 centimeters. The color is dark brown with numerous shades. The part under the hat is generally whitish in color. They have a very strong stem, the flesh is firm, white and does not change color after being cut. There are also different variations: from black boletus, the most prized type; the porcino in summer, one of the most common. And again the porcino dei pini, also one of the finest. There are many to promote the goodness of mushrooms festivals around Italy.
Where to find these varieties of mushrooms
For those who love mycology and adventure can easily find porcini. Their natural habitat is i boschi of conifers and broad-leaved trees, between 500-600 meters. They are seasonal. So they can be found in the spring and, after a period of stoppage which coincides with the summer, in the months of September and October. They are found in all areas of Italy. And then if the weather conditions are favorable, in the event of summer rainfall, they begin to appear in the woods at the end of August. The harvest continues throughout the month of October and November.
The nutritional characteristics of porcini mushrooms
Many of you will use them in the kitchen. But maybe few people know that porcini mushrooms also have nutritional properties. They are considered a real natural antibiotic. And then they are a source of mineral salts such as potassium, phosphorus, copper and selenium. They contain lysine and tryptophan and are rich in B vitamins. They are also rich in selenium and antioxidants, useful for the prevention of tumors and infectious diseases. They are useful in combating cardiovascular diseases.
How to collect mushrooms
Even if you are a mushroom lover, you need to have a good deal of experience to pick them. Never improvise. Experts recommend scanning the forest always moving in a zigzag fashion. It is also good to start from the bottom up, so that you can see the mushrooms when you leave the path. Among the main rules to follow, do not use rakes or similar tools to move the undergrowth. All you need is a wooden stick.
Avoid using plastic bags or closed containers for transport. A good rule of thumb, as soon as a mushroom is harvested, is to drop the spores in the place of discovery. It is used for their reproduction. It is then necessary to verify the goodness of the mushrooms collected. Before embarking on this adventure, you must then take a special course for the issuance of the card and you will be real experts.
A tasty recipe: pappardelle with speck and porcini mushrooms
And now we are giving you a truly autumn recipe. Pappardelle with porcini mushroom speck, a delicious and rich dish. Ingredients: egg pappardelle 250 g, porcini mushrooms 500 g, speck (2 thick slices) 150 g, fresh liquid cream 50 g, chopped parsley to taste, 1 clove garlic, black pepper to taste, 40 g extra virgin olive oil, salt up to taste Let's start by cleaning the mushrooms, removing the most earthy parts of the stem with a knife. Then you have to cut the speck, obtaining strips from it. In a saucepan pour oil and add the garlic. Let the speck dry for a few minutes. Then remove the garlic and add the previously cut mushrooms. Cook the egg pappardelle in hot water. When the mushrooms are slightly wilted, add the cream and pepper. Drain the pappardelle and add them to the ready sauce. Finally a sprinkle of parsley and sauté for a few minutes. Serve hot and enjoy your meal.
