Top 7 Italian Mushroom Dishes

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 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

Funghi trifolati is a traditional dish based on mushrooms. The term trifolati denotes dishes cooked in olive oil with parsley and garlic. The dish is made with mushrooms, garlic, olive oil, parsley, and salt. The mushrooms are cut into quarters and sautéed in olive oil with garlic and parsley, and the dish is then served, either on its own in shallow bowls with crusty bread for mopping up the juices, or as a side dish that can be served hot or cold with meat dishes or polenta. Regarding the mushrooms, fresh porcini are said to be the best choice, but any mushrooms will do such as button, cremini, shiitake, or chanterelles.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

Funghi al funghetto is a traditional dish prepared all over the country. It's made with a combination of sliced mushrooms, olive oil, garlic, salt, pepper, lemon juice, and thyme or any other preferred herbs such as basil or parsley. The mushrooms are sautéed in olive oil over high heat until golden brown. It's important to cook a few of them at a time so they will sauté and not steam, as they tend to do when the pan is crowded. The garlic and thyme are mixed in over low heat, the dish is seasoned with salt and pepper, and it's then served hot. Before serving, funghi al funghetto is sprinkled with freshly squeezed lemon juice.Expand