Leave them raw to enjoy the scent of the forest, blanch them in a pan to release their aromas, fry them for divine morsels.
Here are a few ideas :
Raw porcini in panzanella salad with fennel, celery and red onion
Cut 1 red onion into thin slices and place them in a bowl with cold water. Cut 1 fennel in half, slice it thinly and put it in another bowl of water. Peel a stalk of celery with a potato peeler to remove the external fibrous parts, cut it diagonally and add it to the bowl with the fennel. Drain the vegetables and mix them together in a large bowl. Slice some home-style bread and toast it in a pan on both sides, then cut it into cubes and add it to the vegetables. Add 1 thinly sliced porcini to the panzanella and season with a drizzle of delicate extra-virgin olive oil, some lemon juice, salt and pepper. Serve some additional thinly sliced porcini mushrooms on the side seasoned with salt, pepper, oil, lemon juice and a few leaves of thyme.
Porcini on a sandwich
Cut 2 slices of bread and toast them on both sides. Slice 1 porcini into slices lengthwise and brown them in a pan with a pat of butter. Place a few leaves of lettuce, a few shavings of raspadura or Parmigiano cheese and the sliced porcini mushroom on a piece of bread. Add a pinch of salt, some chopped parsley, a few drops of creamy yogurt and put the other piece of bread on top.
Roasted porcini on Tomino Cheese
Cook 3 whole tomino cheeses on a griddle. Slice the porcini mushrooms, brown them in a pan with a pat of butter, place them on top of each tomino and serve immediately with parsley, a drizzle of oil and some freshly ground pepper.
