WHY ITALIANS LOVE MUSHROOMS
Italians have a thing for mushrooms.
When autumn arrives, many disappear into the woods carrying baskets, knives, and generations of family knowledge.
I accompanied my father and a few friends several times through the forests north of Rome, in the Tuscia area, searching for those tiny earthy treasures before grilling them over an open fireplace.
Mushroom hunting can be risky and should always be done with an experienced or licensed forager. In Italy, many people also bring their baskets to the local health authority to have every mushroom checked before cooking.
But back then, none of this happened.
Cooking and devouring the mushrooms you had just found was satisfying in a way modern life has quietly taken away from us.
Today, I still occasionally join a friend who is training to become a licensed mushroom expert in search of Porcini—the king of Italian mushrooms.
And while Porcini may be the celebrities, Cardoncelli are among my everyday favorites: firm, flavorful, and perfect for one of the simplest preparations in Italian home cooking.
HOW ITALIANS COOK MUSHROOMS
In Italian cuisine, mushrooms are wonderfully versatile.
We grill them, sauté them, fold them into creamy polenta, stir them through pasta, spoon them over risotto, or pile them onto rustic bruschette.
Rather than dominating a dish, mushrooms often quietly improve everything they touch.
Our favorite herbs to pair with them are parsley, rosemary, thyme, and sometimes mint.
When not foraged, fresh mushrooms are bought from greengrocers and local markets—although supermarkets now sadly sell them imprisoned inside plastic trays wrapped in even more plastic.
In Rome, Pioppini and Cardoncelli are among the most common varieties after Champignons, which are even sold pre-sliced and happen to be my favorite pizza topping.
One day, after eating an especially delicious plate of sautéed Cardoncelli, I knew I had to share this recipe.
HOW TO COOK KING OYSTER MUSHROOMS (CARDONCELLI)
Cardoncelli have a firm texture and a delicate flavor that make them perfect for simple cooking.
Good olive oil, garlic, parsley, and a pinch of salt are all they need.
Sometimes the simplest recipes are the ones that best celebrate an ingredient.
King Oyster mushrooms (Cardoncelli) the Italian way
Ingredients
- 8.8 oz King Oyster or Cardoncelli mushrooms 250 gr
- 1 tablespoon extra virgin olive oil
- 1 garlic clove
- 1 tablespoon chopped parsley
- sea salt
Instructions
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Clean the King Oyster/Cardoncelli mushrooms from eventual dirt. Usually, this is done by scraping the end of the stem with a sharp knife and brushing the rest shortly under cold water.
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Slice the King Oyster mushrooms transversely, more or less half an inch per slice. Of course, the more uniformly sized the bites, the easier the cooking will be because they will all be ready at the same time.
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With the blade of a large knife flat on it, crush the garlic clove by pressing your lower palm - no need to peel it - and transfer it to a medium pan with one or two tablespoons of extra virgin olive oil. Turn on the heat on medium and brown the garlic for up to 5 minutes until golden.
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Discard the garlic and add the King Oyster/Cardoncelli mushrooms and the chopped parsley. Sprinkle them with a pinch of salt and cook over medium-low heat for about 10 minutes. I usually cook them covered and then check: if they are very watery, I uncover the pan midway for the juices to dry up a bit.
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Serve hot immediately or at room temperature later.
Enjoy your delicious, humble, nutritious Cardoncelli!
Claudia