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Dairy
Easy
40 Minutes
Diets 
During the autumn, when I’m guiding my students around the Rialto Market, we are always greeted with boxes of freshly picked porcini, heavy with their woodland scent. They are such a delicacy, so we devour them quickly. The farmers famously pick the mushrooms at first light; the wildlife equally adore them, so it is best to harvest them as early as possible before any creatures take them. There are very many variations on this recipe, however I feel this one is most authentic and allows the earthy notes of the mushrooms to shine through.
100 grams/3/4 cup Italian ‘00’ flour
2 large/US extra-large eggs, beaten
100 grams/1 and 1/4 cups dried breadcrumbs, such as Gefen
8 porcini, field or Portobello mushrooms, cleaned with a vegetable brush and thickly sliced
30 grams/2 tablespoons unsalted butter
1 tablespoon Tuscanini Olive Oil
3 cloves garlic, crushed or grated or 3 cubes Gefen Frozen Garlic
generous handful of fresh flat-leaf parsley, leaves picked
1 unwaxed lemon, cut into wedges, to serve
sea salt
freshly ground black pepper
Place the beaten flour, eggs and breadcrumbs in three separate shallow bowls. Dip the mushrooms in turn into the four, then the eggs and lastly, in the breadcrumbs, ensuring they are evenly coated.
Heat the butter and oil in a frying pan/skillet over a medium heat, then add the garlic and fry until softened. Fry the breaded mushrooms in batches, a handful at a time, until golden brown. Remove with a slotted spoon and drain on paper towels.
Sprinkle the mushrooms with salt and pepper, garnish with parsley leaves and serve with lemon wedges on the side for squeezing over.
From Cucina del Veneto: Delicious Recipes from Venice & Northeast Italy by Ursula Ferrigno, published by Ryland Peters & Small
Photographs by Clare Winfield © Ryland Peters & Small 2024
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