Some of the best Porcini (Boletus edulis) mushrooms in Tuscany are found in the steep hills surrounding the small village of Codiponte, in the rugged northern region of Lunigiana.
After the first autumn rains the porcini have sprouted and pickers are eagerly searching the underbrush under the chestnut trees. All that is needed are stout shoes, a vimini basket (that spores can drop out of), and a hooked knife to cut the mushrooms free. It's a wonderful way to spend a day in the woodlands.
For those who know the secret locations of these hard to find mushrooms the pickings can be very good indeed. The two bowls of porcini proudly displayed above were collected in the early hours of the morning, before any unwanted onlookers may site the secret spot.
What to do with your mushrooms? Porcini caps are wonderful grilled, while the stalks, diced and simmered in butter or oil with a sprig of nipitella, a clove of garlic, and seasoned to taste, are excellent as either a side dish or pasta sauce.They can also be dried and provide a wonderful aromatic flavour to sauces and stews.
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