No, Fidget – not those!
Fidget may indeed be a regionally renowned truffle-hound but he certainly couldn’t claim any expertise in mushroom recognition…
Sautéed porcini mushrooms / Porcini trifolati
So, having decided to leave the foraging to the experts, the Rowes headed to the local farmers market, which – as if by magic – had an ample supply of this seasonal delicacy. Some dishes require many ingredients or complex preparation, but if ever there was a case of less is more, this is it: all you need is 600g fresh porcini mushrooms, 2 cloves of garlic, a bunch of fresh flat leaf parsley (chopped), 20g butter, olive oil, and salt and pepper to season.
Clean the mushrooms well (gently scrape away any soil with a small knife, cut the final part of the stalk, clean the cap and the stalk with a damp cloth). Slice 1cm thick.
In a large frying pan gently heat 2tbsp olive oil, the butter and the garlic (previously crushed) for a minute or so. When the garlic starts to colour, remove it. Raise the heat and put the sliced mushrooms in the pan. Shaking the pan often, cook for 3–4min if you want your porcini to retain some bite (8–10min if you prefer them a little softer). Sprinkle with seasoning and the parsley. Sit down, serve and enjoy. Simple.
Excellent on their own for a special treat or served with a soft plain omelette.
He may be a hopelessly unreliable field guide to the wild mushroom, but Fidget certainly knows what he likes on the plate – oh yes!