Processing Porcini with Lina. Memberships closing. A Trip to Tuscany.
How we prepped 2kg of mushrooms for storage. Memberships close Fri. Are you going to Tuscany soon?
Porcini Season is Here!
Blessed be the fruit fungi. It’s one of the happiest times of the year, porcini season! And that only means one thing:
It’s time to buy/forage/barter for porcini so we can process/freeze them!
Italy has excellent mushrooms. We are especially fortunate to be close to the mountains of Sila, a national park, where you can forage and purchase loads of mushrooms.
During this time of year Lina, Giuseppe’s mom, kicks into high food saver mode. The summer crowds have cleared, leaving the town nearly silent so we can sit on the balcony washing, cutting, and bagging mushrooms in peace and quiet.
Naturally, Lina and her sister drove up to Sila and bought 2kg of porcini and gallinelle (chanterelle). When she got home we got to work:
Trim: Save this step for your most patient family member. And if that is you *insert bow*. Because personally, I simply couldn’t. You’ll want to cut away any unsavory-looking bits. This could be a section that’s spongy or uneven or really dirty-looking patches/edges. Make sure you trim up the bottom of the stems.
Clean: TBH Lina thoroughly drowned these shroomies because she’s fastidious about dirt. Her kitchen, her rules. But if you’re washing mushrooms in bulk we recommend placing them into a colander, working section at a time. Give them a quick yet thorough rinse so they don’t collect too much water. This will allow the water and dirt to strain quickly! Then spread them out on a dry towel and pat dry.
Sort: Are there some mushrooms that look a lil sad? Maybe that’s a soup mushroom. A gorgeous, perfectly intact porcino? That would be delicious sauteed up right now! Or in a creamy risotto : ) We like a mix of mushrooms in almost every dish we make so aren’t precious about keeping the porcini/chanterelle separate. You do you. This is where Giuseppe really shines, he’s a mushroom curator of sorts.
Chop: We like to chop up the mushrooms in thin long strips, cutting lengthwise, trying to keep the cap and the stalk intact. We like them about 1/4” to 1/8” thick. This will require a super sharp knife. This is my job, I live for a sharp knife and sturdy cutting board!
Bag: This is where you have a decision to make. Are you okay with some of your mushrooms clumping together? For risotto, soup, and sauces this isn’t really a problem! But if you’re planning on frying or grilling the mushrooms later then it might be wise to lay them flat on a tray and throw them in the freezer for an hour before bagging them up. That way, they won’t stick together.
How to Use Them
Literally in everything. But especially in risotto, pasta, grilled. Also, wild rice soup! Our personal favorite is our fettuccine funghi porcini recipe. If you’ve been here for a min you’ve seen it a few times. But that’s because it’s excellent!
Add Some Peas!
If you’re feeling a little frisky you can add a few peas : )
Heat a small pot over medium heat for 30 seconds. Add 2 tbsp extra virgin olive oil and 1 large clove smashed garlic. Cook for 3 to 4 minutes until the oil is scented and the garlic is light golden. Add 1/2 cup frozen peas and 1/8 cup water. Add a few cracks freshly cracked pepper and a pinch of salt. Cook with lid on for 5 minutes. Add the peas to the mushroom sauce after the parsley (step 17). You might need to add less pasta water to the mushroom sauce and that’s okay!
Which oil?
The Lina for sure, it’s all in the details, here’s what she’s packing.
Nose: Fruitiness of olives harvested at the correct time of ripeness. Opens with sensations of ripe banana followed by almond, hints of exotic fruits.
Mouth: Bitter, opens with green banana followed with sensations of bitter almond.
Finish: Spicy pepper, notes of exotic fruit.
Pairing: Legumes, mushrooms, artichokes, strong soup, grilled red meat and gamey meat.
Interested in learning more about Sila? We wrote all about it earlier this year. We have been dreaming about those porcini in Lorica. Maybe one day you’ll make it here and try them too!
Olive Oil Memberships Closing
The time has come, EXAU Olive Oil club memberships are closing Fri., Sept. 23.
If you haven’t heard, we now ship to Canada! And yes, Canadians can enjoy EXAU olive oil club memberships : )
Olive Oil Club Details
All memberships ship quarterly (4 times per year)
Members receive access to sold-out product
Upgrade or Downgrade as needed
Skip or cancel anytime
Olive Oil Club Options
Excelsis - 2 bottles
Perfect for one or two people that cook regularly. Or four people that don't often cook. Works out to under 1 tbsp per day.
Altiorem - 4 bottles
Perfect for one or two people that love to cook, host, or gift oil regularly. Or four people that cook regularly. A little over 1 tbsp per day..
Magno Valde - 6 bottles
Works well for four people that frequently cook, host, or gift oil regularly. Or six people that cook regularly. Works out to a little over 2 tbsp per day.
Take a Trip To Tuscany!
Cheema's Travel and Curious Appetite have carefully put together an in-depth culinary staycation in Tuscany! This is beyond the tired cookie cutter packages. Eat your way through Florence, Bologna, and Tuscan wine country with Rani & Coral. Join us to experience Florence’s best schiacciata (don’t call it focaccia), Bologna’s mortadella (that’s no baloney), Tuscany’s lesser known natural wines from independent small winemakers tough to find on your own, while getting behind the scenes to meet artisans and purveyors along the way.
Until next time.
-Skyler & Giuseppe
P.S. Did you know we are now stocked on the shelves at Crate & Barrel? Yes, like THE CRATE & BARREL. If you see us in person can you please snap a pic and send it to us? You can find us hello@exauoliveoil.com and on Instagram!