Eat Like an Italian: Porcini Mushrooms with Olive Oil and Lemon
In the north of Italy, porcini mushrooms are often served in risotto.
And in central Italy, you’ll often find them in the fall, sautéed and tossed with butter and homemade long noodles (usually tagliatelle).
But in Tuscany, we also like to eat our robust porcini raw, thinly sliced and dressed with extra-virgin olive oil and a kiss of lemon juice. Some will also sprinkle with sea salt but if the porcini are good, their natural earthiness should make them savory without the addition of salt.