Storione coi Funghi

Sturgeon with Boletus Mushrooms

Preparation info
  • Serves


    • Difficulty


Appears in

By Alan Davidson

Published 1981

  • About

The main ingredients for this dish are 6 slices of sturgeon and a kilo of fresh (or 100 grams dried – in which case soak them) funghi porcini (Boletus edulis, the French cèpe).


Skin, rinse and dry the slices of sturgeon, sprinkle them with salt and lemon juice and leave them for an hour.

Meanwhile, attend to the sauce. In a mixture of olive oil and butter