Porcini in the pan

Porcini in the pan

Porcini are really fabulous and I still find it very exciting to walk into a little shop here in Tuscany and see a basket of newly picked Porcini. This is something I am yet to see in the UK – but although not an everyday sight here, they are not rare. They are however to be treated with care and respect as at 20€ per kilo they are not cheap. Yet here in the southern part of the province where wealth is much less obvious than at home, these little gems don’t sit around for long – so if you see them buy them!

The last time we did these we brushed the cleaned Porcini with oil and grilled them (click here)   This time we were going to fry them to add a little more colour.  Preparation was very simple; the top half of the Porcini were wiped with a lightly dampened cloth to remove any grit and dirt and the more knobbly base was very lightly peeled (the bases are often reserved for use in sauces but we only had 2 Porcini!).

Sliced into generous pieces whilst a good knob of butter was warmed in the small frying pan on the EGG, the fungi were dropped into the pan and coated with the butter, then allowed to sit and brown a little. Once cooking was well underway a good glug of olive oil was added to the pan and the Porcini gently moved around the pan till golden.
At the same time a couple of small slices of a thin focaccia were toasting on the EGG. When done the toast was plated and the fried Porcini arranged on top.




Just to finish off, the remaining pan liquor was spooned over the top and the whole ensemble seasoned with both salt and pepper. A mildly extravagant ‘mushrooms on toast’

…………. seize the day!



Porcini in the Pan

November 30, 2017
: 1-2
: 5 min
: Easy


  • 2 medium size Porcini
  • Butter
  • Olive Oil
  • Salt and Pepper
  • Some thin focaccia
  • Step 1 Wipe the tops of the Porcini with a damp cloth to remove any dirt and grit and lightly peel the bases if they are resistant to this form of cleaning
  • Step 2 Slice the Porcini into generous pieces
  • Step 3 Heat a knob of butter in a hot pan and add the Porcini, toss to coat with the butter, then allow to sit and brown a little.
  • Step 4 After 3-4 minutes add a good glug of olive oil and gently move the mushrooms around the pan till golden.
  • Step 5 At the same time grill small slices of a thin focaccia on the EGG.
  • Step 6 When cooked, plate the toasted focaccia and arrange the sautéd Porcini.
  • Step 7 Drizzle the pan liquor over the top and season with both salt and pepper.

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