Funghi Porcini

A term referring to wild mushrooms also known as Boletus edulis. They are grown in many parts of Italy but especially in the mountainous area north of Bergamo and in the Valtellina. Funghi porcini from Italy are widely available in North America in dried form. Soak them in warm water for at least an hour and be sure to use the flavorful strained liquid in cooking. When you purchase the transparent little packages, check that the mushrooms look fleshy and full and that they have not crumbled. Since imported funghi porcini can be expensive, even though one needs very little, I sometimes combine them and the water they soaked in with fresh cultivated mushrooms. Remember, though, that store-bought cultivated mushrooms tend to be bland, lacking the special characteristics and fragrance of those from the forest. Though Boletus edulis are Italian wild mushrooms, and this is an Italian cookbook, if you only have access to other wild mushrooms and if you know which are not poisonous, experiment with them. There are now wild mushrooms available from France, Germany, Poland, and other places. Remember to cook wild mushrooms very slowly.