Posted by: Debra Kolkka | October 12, 2011

Porcini mushrooms for dinner

We were too full from our delicious lunch in Lucca yesterday to cook our mushrooms, so we made a mushroom risotto tonight.


I still have fresh thyme growing on the balcony and the flavor works very well with the mushrooms.
After the risotto we ate the beautiful figs that lovely Caroline from Rosalena B&B in Ponte a Serraglio dropped in for us. They are the last figs of the season from her tree and they were wonderful. Thank you Carolyn.


Jane, the amazing chef from Del Sonno has promised to talk to me about her cooking soon. Perhaps she can give us some tips on porcini mushrooms while they are still about.


  1. Oh boy – mushroom risotto would really hit the spot now! Tummy officially growling…

    • The risotto was great and the figs were delicious too.

  2. Your risotto looks amazing!!!!!!!

  3. I could do with that risotto right now – It looks sooooo appetising in the picture! …. and the succulent figs, yes, figs any time… aaah….a culinary heaven. What about an English Shepherd’s Pie for some comfort food, too? Foods around the globe have a story to tell; and your blog, Deb, attracts those lovely stories. It’s great we learn recipes from locals who love to cook and share their food.

  4. I officially approve of mushrooms and thyme together! It goes perfectly!

    • Thyme does work very well with the mushrooms. I’ll be doing that again.

  5. A few days ago I found notes I had written in 1980 when living with a branch of my family in the Piemontese countryside, I had written about the gathering and cooking of mushrooms and how during the season about the different varieties that were brought to the kitchen. The first to appear were the porcini to then be followed by about ten other varieties. After weeks of eating mushrooms in every way conceivable I ended the notes by saying that I didn’t care to eat another mushroom ever again… Now here in California when I see the sky-high prices of course I’m wondering just what was I thinking back then? Thankfully I have a nephew who took classes on mushroom hunting who is starting to supply me with wild varieties. Sadly for the second year in a row because we here in the Central San Francisco Bay Area haven’t had a true summer my ten fig trees haven’t produced a single fruit, looking at your photo of the figs makes me want to weep, the photo of the mushroom risotto shows what the dish should look like, mmm, buono!!!… Grazie.

    • I hope your trees produce some figs eventually. I love them, black, green, any figs.

  6. Sounds like an amazing meal!

  7. Do you dry the mushrooms for use later in the season?

  8. The risotto looks yummy. How lovely to get figs freshly picked from a friend’s tree,

  9. Can’t wait to get to the village & hopefully there will still be some porcini about for me to gobble up –

  10. Those figs look so inviting!

  11. Porcini and figs- my two favourites. They look delicious

  12. mmm… looks delicious. I love funghi porcini! I think these mushrooms are not as preciated in Finland as they are in Italy, but our forrests are full of them and everyone can pick as many as they want.

    • I have some delicious dried mushrooms my lovely cousin in Finland gave me. I am looking forward to cooking those.

  13. In my opinion, the larger fresh funghi porcini grilled over a slow barbecue with a drizzle of olive oil mixed with garlic and herbs are fantastic.
    Another favourite: sliced funghi, chopped parsley, chopped garlic and white wine. Heat some olive oil in a heavy pan, cook the garlic without burning it, add the funghi, reduce the heat and add a good glass of white wine. Allow 3 further minutes of cooking and ready!
    Debra, do you grow just thyme or “nipitella”? This is the local thyme variety which has a slight “minty” flavour. It grows wild in the area and this is what has been traditionally used in Tuscany to flavour funghi.
    The reason why it is so easy to find funghi porcini in our area is the amount of chestnut trees that we have. As long as they will be there, we will have funghi porcini, the poor man’s steak….
    By the way, I do not like the combination funghi-tomato sauce…. I prefer to use white sauce.

    • I don’t have nipitella growing, but I have seen it. I like your cooking suggestions and will give them a try. I don’t like the mushrooms with tomato either.

  14. I’m so glad to know the figs found their way to you and weren’t too squished! Rod dropped them off on his way by and I wasn’t sure how well I’d explained where you live. Stunning photos!

  15. These wonderful porcinis and the fresh figs sound like the most divine dinner 🙂

  16. What a feast! Those fresh figs look amaaaazing…still a couple of months off fig season here, I think…

  17. Perfect sounding meal Debra. I wish I was having that for dinner tonight… I want someone to cook for me.

    • Drop by and I will cook you a feast.

  18. It looks great!!! Yummy!

  19. Wow I am so jealous….Gorgeous figs

    • I just love the taste of fresh figs.

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