The other morning, I was at my boyfriend's house getting ready for the day. Every morning I'm there, I like to open the curtains over the sliding glass door and take a peek out over the back yard. Usually I have tea in my hand. That morning I looked out, saw the little anole who sits on the lawn chair and then as my eyes moved out over the grass, I saw them: wild porcini mushrooms. Holy. Cats. I immediately unlocked the door and went outside to check them out. I flipped one over just to be sure that they were in fact edible porcini mushrooms, and they were. They were in good condition too - fresh. As I looked around I saw a few more. Next thing you know, I'm carrying two overflowing handfuls of mushrooms back into the house. I did practice a little restraint and left a few to drop spores and hopefully produce more!
So today I decided to turn them into a wild porcini fritatta with garlic and rosemary. Simple, but so, so good (and whole life/paleo approved). I'd give you the exact recipe, but I don't measure. :) I started with olive oil in the pan, added two or three cloves of garlic, and prepped the mushrooms. I clipped a sprig of rosemary from the bush out front and added that whole into the pan with the sauteeing mushrooms. While they were cooking, I beat three eggs with some salt and pepper and added them to the pan once the mushrooms were cooked through, shaking the pan just a bit to make sure that the eggs reached all edges. Then I covered it until the eggs were cooked through, and served it hot with a cup of tea.
The flavor of a wild porcini is strong and delicate at the same time. It does not taste 'mushroomy' as we expect from what we get in the grocery store. Instead, they are much meatier and have a more complex and delicate flavor that reminds me a little bit of a chicken or vegetable stock. They have that umami flavor that you find in broths, tomato paste, and soy sauce. There are a few different types of wild mushrooms that are edible, but it is best to learn what to pick from someone who knows the difference between different types and can show you first hand. I learned to identify them while living in the Czech Republic. The mushrooms that I found in the back yard grow wild in the forests there and are sought after every summer before the blueberries ripen.
Want more? To see another WLC recipe, check out this post about whole life challenge approved macaroons!
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