Our network: Guides | Hotels
Tuesday 19 March 2024
Italiano English
Sumup POS
Valle di Assisi
La Rosetta Hotel & Restaurant, Perugia

Mushrooms




Tartufi e Funghi Fortunati
Tartufi e Funghi Fortunati - CAMPELLO SUL CLITUNNO - UMBRIA - ITALY




One of the region's natural riches, mushrooms are used in many of Umbria's local recipes. You can find dishes featuring mushrooms as one of the ingredients in large and small restaurants, as well as in country houses. Traditional shops selling local produce are a good place to buy mushrooms.



The jewel of Umbrian mushrooms is the Boletus edulis, known as Porcino. Boletus edulis, is sometime called “King bolete”.

PORCINO UMBRO - [cooking]

Cleaning Fresh Boletes
A sparing use of water is important. Try not to allow the water to enter the spore underside of the mushroom since this tends to absorb a good deal. Remove any dark parts of the mushroom. Brush off the caps of Boletus and Leccinum. Peel off the slimy tops of Suillus. If old, gently separate the spongy material from below the cap, using your finger or a knife, and peel off carefully. Check the underside of the cap for worm holes. If there are many, discard the cap. If only a few exist, use the parts where they do not appear.

Cooking Fresh Boletes
These mushrooms can be slippery. To reduce this quality, quickly fry the slices in oil or butter. The simplest method of preparation is to sauté them in olive oil and butter, then add a rich brown sauce and serve as a side dish with steak, broiled chicken, or fish. Alternatively you can layer the fried mushrooms over rice, or baked or mashed potatoes. Another way to quickly prepare boletes is to cut them into thick slices and dip them into beaten up whole eggs. Then dust in seasoned bread crumbs and deep-fry.

Botanically identical species of mushrooms from different localities present considerable differences in size, smell, and taste. This has led researchers to conclude that subtle chemical and physical differences occur in mushrooms of the same species growing in different habitats.

Preserving
Boletes decompose quickly. They should be either eaten or preserved as soon as they are brought home.

In the Italy, the most common method of preserving boletes is to dry them. Cut them into lengthwise slices no less than 1/2 inch thick from cap to base including the stems.

Boletes may be frozen and stored after being sliced into l/4-inch slices and placed in a freezer bag. They will keep well for 6 months.

Pickled boletes can be served as eats at cocktail parties.

Cooking with Dried Boletes
As a rule, 3 ounces of dried boletes will equal 1 pound of rehydrated mushrooms. Much variation is found in chefs' opinions as to how long to soak them. On average they are soaked for about l5 minutes in warm water. Heat hastens the rehydration process. The length of time depends on how thick the slices are. Squeeze the mushrooms dry but be sure to save the liquid in the bowl to use for flavouring in whatever dish you are preparing.

Dried boletes have a deep, rich taste that dominates soups and sauces for polentas and pastas. When you cook with dried Boletus edulis your kitchen will be redolent with its powerful fragrance. The essence of the mushroom persists in the cooking pot even after the pot has been washed and dried.

Cut the mushrooms according to your desired size after soaking. In general, the larger the pieces, the more flavor. Some chefs prefer to sauté them quickly in olive oil and butter before adding them to the dish they are preparing. Add the remaining soaking liquid to your food preparation by carefully pouring off the concentrated essence from the top, discarding any residual matter such as sand or soil at the bottom of the container.

Commercially Dried Boletes
Dried bulk or bagged boletes command high prices in the marketplace. The imported Italian boletes (porcini) are usually dark in appearance, and their smell is intense and aromatic. Home-dried preparations do not have the same odor and are lighter in color. Old-timers claim that dried mushrooms develop a deeper, more robust aroma if kept for two or three years.

When you shop for dried boletes, inspect them carefully to be certain there are no gilled caps present. Sometimes mushrooms of lesser quality are mixed with or substituted for Boletus edulis. Bagged products may also contain broken and granulated brittle pieces of fungi which will not reconstitute well and have little taste. Purchase only solid, clean, thickly sliced mushrooms. Imported Polish boletes seem to require long soaking periods. They must be soaked overnight before cooking.


Where to Taste


Where to Buy

Tartufi e Funghi Fortunati
Tartufi e Funghi Fortunati - CAMPELLO DUL CLITUNNO - UMBRIA - ITALY



 

Have a comment or question?
Send a message to our editors at: contactus@perugiaonline.com


Up
Casa del Cioccolato Perugina®

  General information
General travel tips 
Weather information  
Tourist guides and visit guided in Umbria 
Local opening times 
Useful - emergency numbers 
Perugia for living 
Hospital Perugia 
Hospital Foligno 
Real Estates and Home Builders 
Homes for sale, property, apartments selling 

  Transport in town
Traffic restrictions 
Parking 
Buses & Taxis 
Town map 
How to reach Perugia by car 
How to reach Perugia by train 
How to reach Perugia by Air 

  Transport out of town
Airport 
Trains 
Rent a car 
Local and national buses 


Hotel Tevere Perugia

  Where to Stay
Hotels 
Farm Holidays and Country Houses 
Wellness, SPA & Resort 
Apartments and Rooms for Rent 
Residences 
Bed & Breakfast 
Religious Boarding Houses 
Historic Residences 
Hostels 
Campings 
Camper - Motorhome 

  OFFERS & LAST MINUTE
Last Minute Perugia 
Advance Bookings 

  Where to eat and drink
Restaurants and Trattorie 
Pizzerie 
Pubs 


Hotel San Sebastiano Perugia

  Art and monuments
Rocca Paolina 
Ipogeo dei Volumni 
Etruscan town walls 
Palazzo dei Priori 
Porta Sant' Angelo 
Acqueduct 
Maesta delle Volte 
Collegio della Mercanzia 
Collegio del Cambio 
Fontana Maggiore 

  Art and religion
Cathedral of San Lorenzo 
Church of San Filippo Neri 
Oratory of San Bernardino 
Church of Sant' Ercolano 
Church of San Domenico 
Church of San Pietro 


Unicef

  Museums and galleries
Historic Museum Perugina 
Galleria Nazionale dell'Umbria 
Museo Archeologico 
Palazzo della Penna 
Accademia delle Belle Arti 
Museo di Storia Naturale 
Museo Capitolare San Lorenzo 
Cappella di San Severo 

  Art and tourist attractions
Palazzo Capitano del Popolo 
Botanical garden 


Booking.com
  Perugia News
Sorry, non news - i soggetti interessati a far conoscere le iniziative che avranno luogo nell'ambito del territorio comunale sono invitati a darne comunicazione con congruo anticipo utilizzando l'email redazione@umbriaonline.com
All Perugia news

 Regional News by Category

MUSIC
EXHIBITIONS
COURSES
COMPETITIONS & PRIZES
FOLKLORE
EVENTS
DANCE & BALLET
MEETING & CONFERENCES
CONGRESS
KIDS
Typical Products FAIRS
THEATRE
SPORT EVENTS
LEISURE
LIFESTYLE
WHERE TO DINNER
NIGHTLIFE
CURIOSITY
VIDEO
BOOKS


Villa Nuba Perugia

  What to see & do
Itineraries & Museums in Umbria 
Italian language courses 
The Amusement Park : La Citta della Domenica 
Golfing holidays 
Nature Walks Around Cascia:To Cascia via the Scoglio di Santa Rita, the vast rocky pyramid that dominates the village of Roccaporena 
Cooking courses 
Shopping in Perugia 
Perugia Hotel Tevere 
Assisi Villa Giulia 

  Lake Trasimeno
General Information 
The islands - boat tours 
Eating well by Lake Trasimene 
Where to stay by Lake Trasimene 
Bathing - Lake Trasimene 
Mooring 


La Rosetta Hotel & Restaurant, Perugia

  SPECIALS in Umbria - Italy
Gift Ideas for traveling 
Wellness in Umbria - Perugia area 
Weddings in Umbria 
Honeymooning in Umbria 
Charme & Relax in Umbria 
Home in Umbria 

  Education
Language schools for Foreigners 
Cooking schools 
University for Foreigners Perugia 
Design, Fashion, Visual arts and Communication Schools 
Perugia for Studying 
University 
Italian Army Foreign Language School  
Arts, Music, etc. 



  Typical products
Norcia Ham IGP 
Handicraft 
Mushrooms 
Truffles 
Extra Virgin Olive Oil  
Wine 

  Flavours to taste
Salumi Tipici Italiani online selling 
Oleum Evo online selling 
Sapori Tipici Italiani buy now 
From the forest