Truffles and Porcini Mushrooms

The Porcini mushroom, or King Bolete (scientific name “Boletus edulis”) is considered superior in flavor and in texture. Named “vrganj” in the Croatian language, it is described as nutty and slightly meaty, with a smooth, creamy texture. Porcini are eaten and enjoyed raw, sautéed with butter, ground into pasta, in risotto, in soups, and in many other dishes. They are a feature of many cuisines, including Provençal and Viennese.

Combined with the flavor and aroma of fine Istrian truffles, these porcini mushrooms highlight and complement a wide variety of entrées, side dishes, and appetizers.

RECIPE - Chicken Breast in Truffle with Boletus (Porcini Mushroom) Sauce

2 large chicken breasts, 80 grams truffles and boletus, 20 g butter, 1 dl cream, 3 tbsp premium extra virgin olive oil, 1 dl white wine, freshly grated parmesan cheese, chopped parsley.

Melt butter, add truffles and boletus, cream, and parmesan cheese. Blend and heat briefly. Cut chicken into 4 pieces and sprinkle with salt and pepper. Bake in a little premium olive oil. Add water while baking the chicken. When the chicken softens, add the flavored cream sauce, chopped parsley, and boil the entire dish for a few minutes.

RECIPE – Gnocchi with Truffles and Boletus (Porcini Mushrooms)

130 grams truffles and boletus, white truffle olive oil or boletus olive oil, 1 kg gnocchi, 80 g butter, 200 g cream, salt, freshly grated parmesan cheese.

Heat butter in sauce pan on low heat, being careful not to scorch butter. Add cream, salt, and truffles with boletus, then simmer gently for a few minutes and season to taste. Pour sauce over cooked, drained gnocchi. Add grated parmesan cheese and a few drops of white truffle olive oil or boletus olive oil.