Porcini Mushrooms Cooking @ The Chef Kitchen

A Culinary Journey: Fresh Porcini track at the Swiss Mountains

High in the Swiss Alps, autumn unveils one of nature’s most prized treasures: the porcini mushroom. Known for its rich, earthy flavor and meaty texture, porcini is a jewel sought by foragers and chefs alike. Imagine spending the day hiking through misty mountain trails, only to stumble upon clusters of these perfect mushrooms, nestled beneath the pines and firs.

There’s something special about bringing these mushrooms straight from nature to the table. And what better way to showcase their purity than with a simple yet elegant porcini carpaccio, prepared for that evening’s dinner?

With a light drizzle of olive oil, a squeeze of lemon, and shavings of Parmesan, the dish comes to life, capturing the essence of the Swiss mountain air in every bite. a true taste of the mountains, served just hours after being foraged.

Porcini Mushroom Carpaccio Recipe

Ingredients:

• 200g fresh porcini mushrooms (cleaned and thinly sliced)
• 1 lemon juice 
• 3 tbsp extra virgin olive oil
• 1 garlic clove (optional, for subtle aroma)
• 20g Parmesan cheese (shaved)
• Fresh herbs (such as parsley, chervil, or chives)
• Salt and freshly ground black pepper
• A small handful of toasted pine nuts (optional)
• Arugula or microgreens (optional, for garnish)

Instructions:

• Prepare the Mushrooms:
  • Clean the porcini mushrooms gently with a damp paper towel. Slice them as thinly as possible using a sharp knife or mandolin slicer. Set aside.
• Make the Dressing:
  • In a small bowl, combine the lemon juice, lemon zest, extra virgin olive oil, and a pinch of salt and pepper. If desired, lightly crush a garlic clove and let it sit in the dressing for a few minutes to infuse, then remove the garlic before using the dressing.
• Plate the Mushrooms:
  • Lay the thinly sliced porcini mushrooms in a single layer on a large serving plate. Drizzle the lemon-olive oil dressing over the mushrooms.
• Add Garnishes:
  • Scatter the Parmesan shavings and fresh herbs over the mushrooms.
  • If using, sprinkle toasted pine nuts for a crunchy texture.
  • Add a handful of arugula or microgreens to the plate for a fresh, peppery flavor and visual contrast.
• Final Seasoning:
  • Add a final drizzle of extra virgin olive oil, a touch of freshly ground black pepper, and a pinch of sea salt if needed.
• Serve:
  • Serve immediately, either as an appetizer or alongside a light salad