Porcini ai Ferri

Grilled Fresh Porcini Mushrooms

Preparation info

  • For

    4

    Persons if Served as a Side Dish
    • Difficulty

      Easy

Appears in

Marcella's Italian Kitchen

Marcella's Italian Kitchen

By Marcella Hazan

Published 1986

  • About

Of the extraordinary variety of fresh ingredients that have begun to appear on American markets, none is more wonderful than boletus edulis, the wild mushrooms that Italians call porcini Some are native to American woods— I have had porcini from California, Washington state, Georgia, Vermont; some are imported from Italy. A warning: Do not pick mushrooms in the woods on your own until you have learned to distinguish clearly the edulis, which means edible, species