Porcini Trifolati alla Toscana
Tuscany (Casentino and Mugello forests)
Tuscany's definitive sautéed porcini — 'trifolati' (the Tuscan term for sautéed mushrooms with garlic, olive oil, and parsley) requires fresh porcini (Boletus edulis) harvested from the Casentino or Mugello forests. The technique is rapid: very hot pan, olive oil, garlic, mushrooms added in a single layer without stirring until the first side is deeply golden, then turned once. Parsley added at the last 30 seconds only. The crust that forms on the cut mushroom surface is the flavour — rushing this step produces steamed rather than sautéed mushrooms.