Finferli (chanterelle mushrooms), chiodini (honey mushrooms), porcini (penny bun mushrooms), champignon (button mushrooms)… Mushrooms are the forest’s treasures of the fall season - if you're a professional expert.
How to carefully spot (edible) mushrooms
If you are not a real mushroom expert, don’t improvise – and definitely do not underestimate the danger of picking the wrong ones. Every year, newspapers report far too many mushroom poisoning situations with more or less serious consequences. For your safety, once you have collected the mushrooms, have them analyzed by experts from the mycological center of your city before cleaning and consuming them. Do not rely only on photographic books or rumors. Mushrooms are no joke.
Remember that mushroom seekers in Italy must have a license if they want to take home a certain amount of products – and in any case, you’re not allowed to collect more than three kilos. However, for each species, there is a different limit and each region has its own regulation. If you're mushroom-seeking in Italy, inform yourself before incurring the rather salacious penalties.
How to buy mushrooms
In the case of (safer) mushroom shopping, be sure to choose fresh ones by official honest sellers. Very often, mushrooms come from abroad and face long journeys during which they lose their aroma and freshness. To recognize a recently harvested mushroom, smell it. If the scent is still intense and smells of damp and undergrowth, that means it’s still fresh.
Also, check the consistency. It should not be too soft or dry. It must not have dents or holes, or damaged parts. If they are packed in film, there must not be too much condensation inside. It’s always better, however, to buy mushrooms in bulk.
Now, here you are with 5 Italian recipes, ideal for an early autumn dinner:
