Funghi Porcini al Profuno di Nepitella (Porcini Mushrooms flavoured with Lesser Calamint)
Funghi Porcini al Profuno di Nepitella (Porcini Mushrooms flavoured with Lesser Calamint) is a traditional Italian recipe for a classic starter of porcini mushrooms cooked with garlic and lesser calamint. The full recipe is presented here and I hope you enjoy this classic Italian version of: Porcini Mushrooms flavoured with Lesser Calamint (Funghi Porcini al Profuno di Nepitella).
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Ingredients:
800g fresh porcini mushrooms
2 garlic cloves, finely chopped
1 sprig of lesser calamint
extra-virgin olive oil
salt and freshly-ground black pepper, to taste
Method:
Wipe the mushrooms clean then trim the stems flush with the cap. Heat a little oil in a non-stick pan and add the garlic cloves.
Fry for 1 minute then add the sprig of lesser calamint. Immediately add the mushrooms and season to taste with salt and black pepper. Fry gently, stirring occasionally, until the mushrooms are cooked through and have released their liquid and the liquid is thick.
Remove the sprig of calamint and serve hot as a starter.
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