While I am sad to say goodbye to summer (actually its the prosciutto and fig sandwiches I will really miss), I am so glad it is nearly fall because things like porcini fritti (fried porcini mushrooms) are possible!
How to make them:
Servings:2
500 grams of funghi porcini (boletus edili)
1 cup fine breadcrumbs
1/2 cup buckwheat flour (grano saraceno to us in Italy)
2 eggs
a splash of milk
peanut oil
salt
Clean the porcini and cut into pieces a bit larger than bite size.
Beat the eggs, add milk and a dash of salt. Mix well.
In a separate bowl mix the breadcrumbs and buckwheat.
Fill a pan with peanut oil and heat.
Dip the porcini in the egg and milk batter, then in the breadcrumbs and buckwheat, and place in the oil until golden brown (see photo above). Remove from the oil and drain on paper. Give them another dash of salt and serve.
