Travel Reference
In-Depth Information
Mushrooms in Tuscany
The people of Tuscany consider mush-
rooms a great delicacy. Collecting
fungi can be dangerous, unless you
are an expert, but you can sample the
best varieties in the region's restaurants.
The smaller edible varieties are
sometimes chopped and combined with
mashed garlic to make a pasta sauce. As
starters, many menus include
funghi
trifolati
(sautéed mushrooms with garlic and parsley),
or the region's most popular mushrooms, porcini,
served
in gratella
(grilled). The prized truffle is often
simply grated over home-made pasta; it has a
pronounced flavour and should be used sparingly.
Champignon
(Marasmius
oreades)
Gathering chanterelles
(right)
and
saddle fungus
(left)
Cauliflower fungus
(Sparassis crispa)
Field blewit
(Lepista personata)
Chanterelle
(Cantharellus
cibarius)
Parasol
(Lepiota procera)
Cep
(Boletus edulis)
Oyster
(Pleurotus ostreatus)
Morel
(Morchella
esculanta)
Champignon
(Marasmius oreades)
THE BEST TUSCAN
MUSHROOMS
Prized species have a
rich flavour and a firm
texture. They are sold
from mid-September to
late November at shops
and markets throughout
the region.
Porcini
This popular mushroom,
known in England as the
cep, is one of the few wild
species available all year,
either fresh or dried.
