Zuppa di Funghi Porcini della Sila
The forests of Sila produce extraordinary porcini mushrooms, the stars of this rich and fragrant autumn soup. Prepared with fresh porcini, Silan potatoes, and an aromatic base of sautéed vegetables, this is the dish that warms the cold mountain evenings.
In autumn, mushroom foraging is a collective ritual in the towns of Sila.
Preparation
- 1
Clean the porcini with a damp cloth (do not wash them). Slice them thickly.
- 2
Cut the potatoes into small cubes.
- 3
In a pot, sauté the onion and garlic in oil with the chili pepper.
- 4
Add the mushrooms and sear over high heat for 5 minutes.
- 5
Add the potatoes and hot broth. Cook for 30 minutes over medium heat.
- 6
Adjust salt to taste and add the chopped parsley.
- 7
Serve over slices of toasted rustic bread with a drizzle of raw olive oil.
Chef's Tips
Never wash porcini mushrooms under running water: they lose their flavor. Clean them with a damp cloth or a soft brush. The soup should remain brothy.