[9] Boletus edulis.
Choose porcini of a medium size, clean, and wash them well, but do not let them soak, as it spoils the flavour. Cut them into slices and flour well before throwing them into the frying-pan. Fry in pure olive oil, and season with salt and pepper while they are frying.
Mushrooms (Porcini[10]) Grilled.
[10] Boletus edulis.
Remove the skin of some medium-sized heads of porcini (keep the stalks), clean, wash, and put them on a napkin to dry. Make a stuffing of the stalks, some parsley, a very little garlic (or onion), and put a small portion inside each mushroom head, salt according to taste, with a pinch of pepper; season with olive oil, place the heads thus prepared on a gridiron, and cook them over a slow fire for about a quarter of an hour. Serve very hot.
Mushrooms (Porcini[11]) ‘all’ Intingolo.’
[11] Boletus edulis.
Put several peeled mushrooms into a sauce-pan with two or four ounces of butter (according to the quantity of mushrooms used), add a small bunch of parsley and two or three small onions. Put them on the fire, mix with a little flour, a tumbler of soup, half a tumbler of white wine, the same of clear gravy, and boil for an hour. Then skim off the grease, add a little more gravy if required, dust with flour, and put back to cook with salt and pepper to taste. Serve up hot.
Mushrooms (Prugnuoli[12]) ‘alla Spagnuola.’
[12] Agaricus Georgii (or Tricholoma Georgii).