Why this method works
Porcini have a firm, meaty texture that holds up well to a quick skillet sauté. Starting with a hot pan helps the slices brown before butter, garlic, and shallot add their softer flavors.
Buy and prep
Buy porcini from a reputable market, or use wild specimens only after expert verification. This guide does not identify mushrooms or establish that a wild find is safe to eat. Brush away soil, trim any tough stem base, and avoid soaking the mushrooms, which can make them watery.
Deep umami: maximizing dried porcini
The soaking liquid carries a potent concentration of mushroom flavor. Strain it well, then reduce it into sauces instead of throwing it away.
- Soak dried pieces in boiling water for 20 minutes.
- Filter through a fine mesh sieve or paper towel.
- Use the mushrooms in a sauté and reduce the broth into sauces.
Garlic-Butter Porcini Mushrooms
Ingredients
- 12 oz (340 g) fresh porcini mushrooms
- 1 tbsp (15 ml) olive oil
- 2 tbsp (28 g) unsalted butter
- 1 small shallot (40 g), finely diced
- 2 garlic cloves (6 g), thinly sliced
- 1/2 tsp (3 g) fine salt
- 1/4 tsp freshly ground black pepper
- 1 tsp (5 ml) lemon juice
- 2 tbsp (8 g) chopped flat-leaf parsley
Instructions
- Brush the porcini clean, trim the base, and slice them 1/4 inch thick. Keep the slices as even as possible so they finish together.
- Heat a wide skillet over medium-high heat. Add the olive oil and wait until it shimmers.
- Add the porcini in a single layer. Cook without stirring for 2 minutes, then turn and cook for 2 more minutes, until the edges are browned and the centers feel tender.
- Reduce the heat to medium. Add the butter and shallot; cook for 1 1/2 to 2 minutes until the shallot softens and the pan smells nutty.
- Add the garlic, salt, and pepper. Toss for 30 to 45 seconds, just until the garlic is fragrant.
- Remove from the heat. Stir in the lemon juice and parsley, taste, and serve immediately.
Cook times
| Method | Time | Done when |
|---|---|---|
| Pan sauté | 7–8 min | Browned edges, tender centers. |
| Rehydrate + sauté | 20 min soak + sauté | Broth strained and mushrooms tender. |
Small fixes that matter
- Use a wide pan and cook in batches if the porcini crowd the surface.
- Keep the heat high enough to evaporate moisture, but lower it as soon as the butter goes in.
- Slice the stems too; they are firm and flavorful when young and clean.
Variations
- Cream sauce: add 1/4 cup (60 ml) heavy cream after the garlic cooks and simmer for 2 minutes.
- Thyme finish: add 1 tsp fresh thyme leaves with the shallot.
- Wine deglaze: add a splash of dry white wine after the garlic and let it reduce.
- Pasta: toss the finished mushrooms with cooked tagliatelle and a little pasta water.
Storage and reheating
- Refrigerate cooked porcini in a covered container for up to 3 days.
- Cool them promptly; do not leave cooked mushrooms at room temperature for extended periods.
- Reheat gently in a skillet over medium heat until hot.
- For best texture, freeze porcini only after cooking, then use them in sauces, soups, or fillings.
Frequently asked questions
Can I wash porcini mushrooms?
Brush them first. If they are heavily soiled, rinse them briefly under cool water and dry them thoroughly before cooking.
Should I cook porcini whole or sliced?
Slice them for this recipe so the cut surfaces brown quickly and the centers cook evenly.
Can I use dried porcini?
Yes, but use a separate rehydration method. Soak dried porcini in hot water, strain the soaking liquid through a fine filter, and add the softened mushrooms to a sauce or pasta dish.
Why are my porcini releasing so much water?
The pan may be crowded, the mushrooms may be wet, or the heat may be too low. Cook in a single layer and let the moisture evaporate before adding butter.
Can I make this recipe dairy-free?
Yes. Replace the butter with another tablespoon of olive oil or a dairy-free butter alternative.
Good with
creamy polenta, tagliatelle, scrambled eggs, grilled sourdough, roast chicken.