Porcini mushrooms

Now is the time for porcini mushrooms in our area. It has been very dry, not good for mushrooms, but some have been gathered in Garfagnana and have appeared at Ristorante Del Sonno in La Villa.

porcini mushrooms

Porcini mushrooms

…just perfect for a delicious mushroom risotto.

Mushroom risotto at Del Sonno

The recent rain should have more growing in the forests…we wait patiently or impatiently as the case may be.

Local news…

Don’t miss the Pinocchio festival in La Villa this weekend…it is always a lot of fun.

Pinocchio festival

It’s porcini time

It is funghi porcini time in Bagni di Lucca.

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There are stands beside the road where you can buy these delicious mushrooms.

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As you can see they come in all shapes and sizes. I prefer the smaller ones. When they are very fresh I like them best raw, thinly sliced, with a squeeze of lemon. They can be deep fried, or added to pasta or risotto…just eat them while they are available.

Look for them in local restaurants and fruit and vegetable shops and markets right now. If you are brave you can hunt for them yourself in the forests. Go with an experienced gatherer…you don’t want to pick the wrong ones.

Porcini mushrooms

It is porcini season in Bagni di Lucca. They are in all the restaurants, proudly displayed in baskets.

If you drive along mountain roads you see cars parked and people scouring the forests for these delicious mushrooms. They grow well in chestnut and pine forests.

Porcini means piglet, perhaps because they look a bit like plump little piglets. They can grow to about 30 centimetres across and can weigh up to a kilo.

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I have eaten risotto with porcini, pasta with porcini, fried porcini, grilled porcini and best of all fresh, raw porcini with a squeeze of lemon and black pepper. They have to be just picked for this to work well.

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Autumn is here, bringing these delectable delights to eat.

This was what greeted me at my car this morning.

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