Skip to main content

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 ©


Comments

  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 delicious...so savory and full of flavor.

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

    ReplyDelete

Post a Comment

Popular posts from this blog

How to make Rose Turkish Delights (Lokum), and Sweet New Zealand

Rose Turkish Delights (Lokum) Before I start I would like to say that I don't have a sugar thermometer, essential if you are really into confectionery, and that I didn't use much sugar for these Turkish delights. Many recipes use much more sugar, and it is not that I wanted to make a low sugar treat here (it is still pretty sweet), it is just that making it at home really makes me realize how much sugar there is already in my diet, and if I can have something with a little less... well, why not! This method is 'home friendly' i.e. these can be made at home with very little effort and equipment, and the recipe comes from my book  Sweet As...  where I also have the recipe for lavender and orange blossom Turkish Delights. Ingredients 1 l water 300 g sugar 2 tbsp lemon juice 100 g cornflour 1 tbsp frozen raspberries 1 tbsp rose water icing sugar (very little) and cornflour (lots) to dust. In a pot put hal

Home Made Marzipan Sweets

This is another recipe from my book Sweet As , and something that I love to make for Xmas. I would like to say that for marzipan you should get the best almonds around, natural, but here in New Zealand the almonds taste different from the ones in Italy. They are imported, not sure where from most of the time, but they are not top grade almonds. Still, with a few tips, you can make your marzipan taste great even with 'regular' almonds! Buy them natural, not blanched, you need to blanche then yourself or the result will be too dry. To blanch them you need to put them in boiling water for a couple of minutes, and then add cold water and take the skin off, one by one. For this recipe you will need: 200 g almonds 100 g icing sugar 5 apricot kernels. As I was saying before, the almond here have little taste, so I like to collect the stones from apricot and get the almonds out. They are a real pain to crack! In the photo above you can see apricot stones and kernels. The apricot kernel

Kamo Kamo Maori Squash and Italian Borlotti Beans

A crop which gives me great pleasure is borlotti beans, not only for their flavour but also because I love the idea of growing protein food! I eat fresh borlotti, or I dry them and then use them to make nice soups and stews; in particular I like soups with pumpkins, but since this year I am traveling on, I will not enjoy the pumpkins that are growing in my garden. So I tried a different 'pairing'. A friend gave me some kamo kamo, the traditional Maori squash, and told me that the way to eat it is to boil it (skin on) and then cut it and spread it with butter (or olive oil...) salt and pepper, and scoop the flesh out with a fork. I had two kamo kamo so I boiled one (as a was told) and cut the other and sauted with a drop of olive oil and other vegetables from my garden: red onion, and celery. Then I added the beans and some water, salt and pepper, and cooked everything until the beans were soft. I added water little by little, when necessary, and I thought that this would be goo