This is porcini season in Italy. Restaurants eagerly feature this earthy mushroom delicacy in pastas, risottos, soups and more. I have hunted for them to no avail. If you are lucky enough to find or have a friend gift you these treasures, put them to good use in this recipe. Because I did not have fresh porcinis, I cleaned out my cupboard and used all the dried porcini I had collected over the years (probably saving them for some exotic recipe!) in this recipe. Dried porcinis can be found in most larger supermarkets and gourmet shops. My Porcini Soup is bold and rich, although it contains no cream. Feel free to add vegetable broth to dilute it if the flavor is too intense for you. I created this soup as a “primi” or starter to a meal because it is so light and delicate.
2+ ounces of dried porcini mushrooms
5 cups of hot water
3 Tbls. Frantoio Monet Olive Oil
2 shallots, finely diced
1 garlic clove, finely diced
splash of Marsala wine – I used about 2 Tbls.
½ tsp. salt +
Frantoio Monet Olive Oil to drizzle on top
fresh rosemary sprinkles to garnish
Place porcinis in a large bowl. Pour 5 Cups of hot water over the porcinis. Let rest for one hour or more. I soaked mine overnight but this is not necessary.
Heat olive oil in sauté pan and add the shallots. Cook under medium heat until soft and slightly caramelized.
Add the strained and slightly chopped porcinis.
Add the garlic and continue to cook slowly as to pull out the flavors of the aromatics. When the garlic is soft, pour the Marsala into the hot pan and cook for a minute.
Transfer the mixture into a saucepan. Strain the porcini liquid (to remove any dirt) into the sautéed mixture. Season with salt and white pepper. Do not under salt! Salt brings out the flavors of the mushrooms.
Pour into bowls and sprinkle with rosemary leaves. Feel free to improvise. Grate pecorino, parmesano, whatever sounds complimentary, over the top. I had some cooked faro so put it in the bottom of the bowl and poured the soup over it. Delicious and hearty! Drizzle with Frantoio Monet Olive Oil. Serve with a loaf of crusty bread.
Drink in the depth!