During September and October, in Tuscany region, you can see local people out in the woods, if they acting furtive, they looking for the mushrooms. In the Tuscany forest are lot of different sort of mushrooms to collect, but most wanted are Porcini, and if you know where you can find them you’ll keep that secret forever.

Porcini mushrooms, or cèpes, are familiar dried mushrooms, you can buy them during the season especially in northern Tuscany by the side of the road, or you can purchase them in tiny packets in Italian specialty shops. Porcini in Italian means little piglets, a name given because of their fat stems. They are found under conifers or deciduous trees.

Their taste is strong when dried and they may be used sparingly. When eaten fresh they are fleshy and delicious when grilled. Their gills are very wide, almost tube-like and they should be carefully cleaned.

RECIPE Mushroom Ragout
Ingredients: 1 pound fresh white mushrooms, 1 pound fresh porcini mushrooms, 2 tablespoons butter, 2 tablespoons olive oil, 3 garlic cloves, finely minced, 1/2 cup chicken broth, 1/2 cup flat-leaf parsley, Salt to taste, 1/2 cup sour cream. Method: Wash mushrooms and chop in large chunks. If the white mushrooms are small, leave whole. Melt butter and oil in frying pan over moderate heat. Cook garlic until it starts to color. Add mushrooms. Cook for 2 minutes, stirring. Add chicken broth and cook, uncovered, for 10 minutes or until mushrooms are almost cooked and liquid has reduced. Add parsley, and season with salt. Cook for another 2 minutes. Remove pan from heat. Cool for 10 minutes. Stir in sour cream. Serves 6 - 8 with polenta or pasta.