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.
Oh boy – mushroom risotto would really hit the spot now! Tummy officially growling…
By: movita beaucoup on October 12, 2011
at 7:49 pm
The risotto was great and the figs were delicious too.
By: bagnidilucca on October 13, 2011
at 5:41 am
Your risotto looks amazing!!!!!!!
By: Rosaly Palma Torvnes on October 12, 2011
at 7:50 pm
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.
By: Sandra H on October 12, 2011
at 8:11 pm
I officially approve of mushrooms and thyme together! It goes perfectly!
By: Damommachef on October 12, 2011
at 8:20 pm
Thyme does work very well with the mushrooms. I’ll be doing that again.
By: bagnidilucca on October 13, 2011
at 5:42 am
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.
By: Gian Banchero on October 12, 2011
at 8:44 pm
I hope your trees produce some figs eventually. I love them, black, green, any figs.
By: bagnidilucca on October 13, 2011
at 5:35 am
Sounds like an amazing meal!
Kathy
By: Kathryn McCullough on October 12, 2011
at 9:18 pm
Do you dry the mushrooms for use later in the season?
By: lahgitana on October 12, 2011
at 9:26 pm
The risotto looks yummy. How lovely to get figs freshly picked from a friend’s tree,
By: Just Add Attitude on October 12, 2011
at 9:34 pm
Can’t wait to get to the village & hopefully there will still be some porcini about for me to gobble up –
By: Liz Litzow on October 12, 2011
at 9:49 pm
Those figs look so inviting!
By: rumpydog on October 12, 2011
at 10:09 pm
Porcini and figs- my two favourites. They look delicious
By: jenny@atasteoftravel on October 12, 2011
at 10:16 pm
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.
By: Minna on October 13, 2011
at 6:27 am
I have some delicious dried mushrooms my lovely cousin in Finland gave me. I am looking forward to cooking those.
By: bagnidilucca on October 13, 2011
at 7:40 am
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.
By: Mulino Dominillo on October 13, 2011
at 7:16 am
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.
By: bagnidilucca on October 13, 2011
at 7:42 am
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!
By: From a Tuscan Villa on October 13, 2011
at 7:54 am
These wonderful porcinis and the fresh figs sound like the most divine dinner 🙂
By: Lorraine @ Not Quite Nigella on October 13, 2011
at 8:21 am
What a feast! Those fresh figs look amaaaazing…still a couple of months off fig season here, I think…
By: Celia @ Fig Jam and Lime Cordial on October 13, 2011
at 7:48 pm
Perfect sounding meal Debra. I wish I was having that for dinner tonight… I want someone to cook for me.
By: cityhippyfarmgirl on October 15, 2011
at 3:30 am
Drop by and I will cook you a feast.
By: bagnidilucca on October 15, 2011
at 4:42 pm
It looks great!!! Yummy!
By: ElenaSC on October 18, 2011
at 2:59 pm
Wow I am so jealous….Gorgeous figs
By: Meg@Thelegaltart on October 18, 2011
at 9:21 pm
I just love the taste of fresh figs.
By: bagnidilucca on October 19, 2011
at 5:45 am