Porcini (por-chee-ni) Sauce


For 6 people

  • 4 or 5 porchini mushrooms, nice and firm
  • extra virgin olive oil
  • 4 cloves of garlic
  • 4 cherry tomatoes
  • a handful of “calamintha nepeta”,  a sort of wild mint. (Also effective if you have been bitten by a scorpion…)


Clean the mushrooms by scraping them with the specific tool, and gently wipe the caps with a damp cloth (try to reduce washing to a minimum, since mushrooms tend to soak up a lot of water and become soggy.) Remove the stalks and dice them, as well as the tomatoes and the caps.
Heat half a cup of olive oil in a large frying pan, and add the garlic first; stalks go in second, then tomatoes and the herb. Cook just 5 minutes on  medium flame. Add the diced caps last.
Keep cooking few minutes, and it’s all done!
VARIATION: –  you can use frozen porcini. Just throw them in without defrosting. – if you can’t get your hands on the miraculous herb, you can replace it with fresh lemon juice and a handful of minced parsley added at the end of cooking. (but it’s only second best). – you can also add half a glass on white wine just before you throw in the caps.

Privacy Settings
Name Enabled
We use Cookies to give you a better website experience.
Google Analytics
We track anonymized user information to improve our website.

We use cookies to give you the best online experience. By agreeing you accept the use of cookies in accordance with our cookie policy.