12 Best Rated
Dishes with Boletus Mushroom

Risotto ai funghi porcini is a traditional type of risotto prepared with porcini mushrooms as the key ingredient. Apart from fresh or dried porcini, the dish also contains carnaroli or arborio rice, olive oil, butter, shallots, white wine, meat stock, grated Parmigiano-Reggiano, salt, and pepper. The onion is sautéed in butter and olive oil, followed by the mushrooms, rice, and white wine. The stock is added as the risotto is cooking. Near the end of cooking, a knob of butter is added to the pan, while grated cheese can be mixed into the risotto in the end or it can be served at the table so that each person can put the desired amount of cheese on their risotto.Expand

Tagliatelle alla boscaiola (lit. woodman’s tagliatelle) is a delicious Italian pasta dish made with the king of the woods – porcini mushrooms. In different regions of Italy, it is made either in bianco version, with heavy cream, or in rosso, with tomatoes. The variations of this popular recipe are almost endless, so the dish is often additionally flavored with onions, shallots, pepper, salt, chopped parsley, white wine, sausages, or pancetta. Tagliatelle alla boscaiola are usually prepared in fall when the freshest porcini mushrooms are available, although dried porcini mushrooms (pre-soaked in water) can be used as well. They taste the best while still warm and creamy, served generously sprinkled with grated parmesan.Expand

Mushroom croquetas are the small-sized Spanish fritters that are prepared with a combination of a creamy béchamel base and diced and sautéed boletus mushrooms. The base is well chilled before it is shaped into round or cylindrical forms. Each piece is coated in egg wash and breadcrumbs, then shortly deep-fried until golden and crispy. Boletus croquetas are often enriched with various spices and sautéed onions and are typically enjoyed as a ubiquitous Spanish tapas.Expand

Tagliatelle ai funghi is a flavorful Italian dish consisting of fresh tagliatelle pasta paired with meaty mushrooms such as porcini (the most common choice), portobello, or chanterelles (finferli in Italian). The dish is often additionally flavored with shallots, black pepper, salt, chopped parsley, and white wine. It is said that tagliatelle ai funghi is best consumed in spring and fall, when seasonal mushrooms are available. When the dish is cooked, it is recommended to serve it with grated parmesan cheese on top.Expand

This traditional soup hails from the Croatian region of Zagorje. It is prepared with boletus mushrooms, cured meat products, potatoes, carrots, onions, garlic, white wine, sour cream, and flavorings such as paprika, salt, pepper, and bay leaves. This hearty and nourishing soup is especially popular in autumn and winter, and it is said that the soup is quite effective as a hangover cure. It is also a staple at numerous feasts in Zagorje, where it is sometimes served in a hollowed-out loaf of round-shaped bread.Expand

Pražene gobe z jajci is a Slovenian dish with origins in the Štajerska region, where mushroom picking is a common and popular activity, so baked mushrooms with eggs and fresh parsley is a beloved dish in the region, served as a hot appetizer or an independent dish. In order to prepare it, the mushrooms should be cleaned and cut into thin slices, then sautéed with onions. Chopped parsley, pepper, and chopped garlic are then added to the pan before the addition of whisked eggs. The concoction is seasoned with salt and stirred until the eggs have been thoroughly cooked. It is recommended to serve the dish with moderately strong or slightly spicy dry or semi-dry wines.Expand

Pilzeknödel or canederli ai funghi is a traditional dumpling enriched with mushrooms. The dumplings originate from Tyrol and South Tyrol and they're typically served as a side dish that displays an inventive way of using leftover stale bread. The bread is usually mixed with mushrooms (porcini or chanterelle), eggs, butter, milk, onions, parsley, salt, and pepper in order to make the dumplings. Pilzeknödel are boiled in water or fried in butter on both sides until golden brown. They're typically served in a broth or with a variety of stews. Mushroom dumplings can also be enjoyed as they are, sprinkled with grated Parmigiano-Reggiano.Expand

Porcini impanati is a traditional dish that's especially popular in Calabria. It's made with a combination of porcini mushrooms, flour, eggs, breadcrumbs, salt, oil, and parsley. The porcini mushrooms are dredged in seasoned flour, dipped in eggs, coated in breadcrumbs, then fried in hot oil until deep golden brown. Once drained, porcini impanati are sprinkled with salt and served hot, then garnished with chopped parsley. If desired, a lemon wedge can be served on the side to cut through the fat. During the fall, porcini mushrooms are abundant and cheap throughout the country.Expand

Juha od suhih gljiva is a Croatian soup made with a variety of dried mushrooms as its key ingredient. The soup is especially popular in the Virovitica area. It consists of dried mushrooms (oletus), butter, onions, water, flour, heavy cream, and pumpkin seed oil. In order to prepare it, the mushrooms should first be boiled and chopped, then added to onions which have been sautéed on butter and combined with flour. The concoction is cooked in water until the mushrooms become tender. Vinegar is added for a slightly sour flavor, and the soup is traditionally flavored with heavy cream before serving.Expand

Čobanska krem supa od vrganja is a traditional soup originating from Montenegro. The soup is usually made with a combination of porcini mushrooms, carrots, potatoes, celery, scallions, heavy cream, olive oil, salt, and black pepper. The onions, mushrooms, celery, potatoes, and carrots are sautéed in olive oil, seasoned with salt and pepper, then covered with boiling water and simmered over medium heat. A few minutes before the end of cooking, heavy cream is stirred into the soup, and the mixture is then blended until smooth before serving.Expand