Porcini mushrooms grow wild throughout the Maremman countryside during the autumn months. In this simple soup, the earthy integrity of the porcini mushrooms makes for a perfect warming starter or main meal.
From the Maremman Table with Love: A selection of authentic recipes from the heart of the Southern Tuscan countryside.
For: 4 people
Preparation time: 20 mins
Cooking time: 30 mins
6oog of porcini mushrooms
1 clove of garlic
bunch of nepitella
parsley (to garnish)
1 litre of vegetable stock
5 slices of crusty bread
- Remove the stem from your mushrooms, clean and cut into pieces.
- Peel and chop garlic. Heat 5 tbsp of oil in a pan and cook garlic over and medium heat.
- Add mushrooms and chopped nepitella. Season with salt and pepper.
- Cook until mushrooms are soft.
- Add stock. Bring to the boil. Lower the heat and cover.
- Simmer for 20 minutes.
Line each bowl with a piece of toasted bread. Pour soup on top. Garnish with parsley and grated Parmesan if desired.
Chef's tips: If you can't get your hands on fresh porcini mushrooms, other wild mushrooms work just as well. Add a tbsp of dried porcini soaked for 30mins in boiling water to get that Southern Tuscan earthiness.
Nepitella is a wild herb found in Tuscany. It can be substituted with a mix of basil and mint.