Porcini - SUN
Tom the forager reports that these mushrooms have tight tubes that are starting to turn yellow. This quality of porcini is best prepared in one of two ways:
Sautee – Slice the mushroom thickly, season with salt and pepper and sauté gently in olive oil, add finely chopped fresh thyme and add a knob of butter at the end of the sauté.
Porcini Fritti – From top to bottom, thickly slice the porcini, prepare an egg wash with a small amount of water. Coat the porcini slices with the egg wash, place the mushroom in a bowl of flour and remove excess. Fry in olive or vegetable oil, season with salt and serve immediately.
Tom of Villa Fungi has been foraging for decades in the DC-area. He has often foraged for top chefs in the DC-area. He has sites all throughout the East Coast and always forages with sustainability in mind. He forages only enough, so his sites can regenerate from season to season.