Italian Style Mushrooms

I like mushrooms but I find than champignons have very little taste. I guess that I grew up with wild mushrooms (and lots of porcini) so maybe I am a bit of a snob... still, champignons are easy to find and I tend to use them as a 'base', adding other dried mushrooms for extra flavour.

I had a handful of dried porcini and another of dried Chinese black mushrooms, and I soak them in water for 30 minutes. In the meantime I cleaned and chopped 400 g of champignons (I tend to discard the stalks of the champignons, not sure why, but I learned to do it ages ago in Italy and I keep doing it).

I heated some olive oil with a few cloves of garlic, then I added the champignons and some salt. I cooked the mushrooms until all their water was gone (abut 20 minutes) then I added the dried mushrooms and their soaking water. 

After 5 minutes I added the content of a can of finely chopped Italian tomatoes, and some more water from rinsing the can (another 400 ml).

I let the mushrooms simmer, covered, for about one hour (yes that long) until almost all the liquid was gone. It may seem like a long cooking time, but it is winter after all, and it is nice to have a pot simmering on the stove :-).

At the end I added some fresh Italian parsley chopped with a clove of garlic, (about one tbsp in all). I served it with crescentine (as one of the fillings, usually I always have one hot filling for them), but you can use these mushrooms with polenta, pasta, and even couscous, or as a side dish, and they are wonderful as pie filler and to make mushrooms lasagna. 

Photos and Recipes by Alessandra Zecchini ©


  1. I've only eaten wild mushrooms once in my life, what a treat. I can see how it would spoil you for plain old button mushrooms. This dish looks savory and full of flavor.

  2. Thank you Rose, and mushrooms are so nutritious too! The perfect Vegan food.


Post a Comment