Porcini mushrooms are one of the most favourite delicacies not only for those lucky ones who live near a forest, but also for us, coastal residents. It is rare to stock up on fresh mushrooms, but you can find dry ones all year round. And their woody aroma in your kitchen, which appears even when you just soak them, is as if the forest itself came to visit you 🙂
Porcini mushrooms are one of the most favourite delicacies not only for those lucky ones who live near a forest, but also for us, coastal residents. It is rare to stock up on fresh mushrooms, but you can find dry ones all year round. And their woody aroma in your kitchen, which appears even when you just soak them, is as if the forest itself came to visit you 🙂- Prep time: 20 minutes + 2-30 minutes’ porcini cooking
- Cook time: 50 minutes
- Serves: 6-8
- Difficulty: easy
- Course: main course
- Cookware: high sided baking, twine for baking, mortar and pestle
- Cuisine: Italian
Ingredients
- 1.2 kg pork fillet
- 25 g dry porcini
- 1 litre water
- 1 sprig of rosemary
- olive oil
- sea salt
Cooking method
Step 1
Add dry mushrooms to cold water and boil for 20-30 minutes until tender. Then remove them from the water, save the mushroom stock. Finely chop the mushrooms. Pound rosemary leaves with sea salt in a pestle and mortar.
Step 2
Heat the oven to 180˚С. Clean the fat from the pork and cut in the middle along the entire piece. Rub the meat with the rosemary and salt mixture. Add mushrooms inside the cut. Tie the meat with twine to secure it. Brush the meat with olive oil and wrap in parchment paper.
Step 3
Pour mushroom stock into a baking dish. Add the pork. Bake in the oven for about 50 minutes.
My tips and tricks:
If you cook large cuts of meat, then afterwards they need to be allowed to rest for 10-20 minutes. Depending on the size of the piece. During this time, the meat does not just rest, but processes take place in it that will make it juicier. If you have the patience not to cut it up and eat it right away 🙂
- 1.2 kg pork fillet
- 25 g dry porcini
- 1 litre water
- 1 sprig of rosemary
- olive oil
- sea salt
- Add dry mushrooms to cold water and boil for 20-30 minutes until tender. Then remove them from the water, save the mushroom stock. Finely chop the mushrooms. Pound rosemary leaves with sea salt in a pestle and mortar.
- Heat the oven to 180˚С. Clean the fat from the pork and cut in the middle along the entire piece. Rub the meat with the rosemary and salt mixture. Add mushrooms inside the cut. Tie the meat with twine to secure it. Brush the meat with olive oil and wrap in parchment paper.
- Pour mushroom stock into a baking dish. Add the pork. Bake in the oven for about 50 minutes.