Porcini Recipes x2 -From Forest to Plate

Beautiful mushroom forest in the Finnish countryside

Deep within the mossy forests of Finland, hidden beneath spruce and pine, grows the crown jewel of the woodland: the porcini mushroom. Known locally as herkkutatti, this prized fungus thrives in the rich, damp soil of old-growth forests, particularly from late summer to early autumn. You’ll often find them nestled among fallen leaves and needles, near birch or conifer trees, their thick, brown caps rising like treasure from the forest floor. For foragers and chefs alike, the porcini is a true gift of the Nordic wilderness—earthy, nutty, and full of flavour.

Porcini Carpaccio

Last year in Tuscany, I tasted a porcini carpaccio that left a lasting impression—delicate, raw slices of porcini paired with thinly sliced pear, a celebration of simplicity and forest flavors. Inspired by that memory, I’ve reimagined the dish with a Finnish touch, gently sautéing the mushrooms to bring out their deep, buttery essence while preserving the elegant, carpaccio-style presentation. Technically, it may no longer be a true carpaccio, since the mushrooms aren’t raw, but the spirit remains: thin, beautiful slices arranged with care, letting the ingredients speak for themselves.

In our family, mushroom foraging is more than a hobby—it’s a tradition passed down from my childhood, and now my son shares in that same quiet joy of searching the forest floor. Finding a herkkutatti, or porcini, in the Finnish woods feels like striking gold. With their earthy, nutty, almost creamy flavor, these mushrooms are the undisputed treasures of the late summer forest.

This dish is a simple tribute to that flavor. Thinly sliced, lightly sautéed porcini are arranged on a plate and topped with finely chopped chives, a few slivers of red spring onion, and tart lingonberries—their sharpness beautifully balancing the rich mushroom. A scattering of crushed pistachios adds crunch, thyme flowers bring a gentle floral note, and a generous twist of black pepper along with a flake or two of Maldon salt finishes the plate. It’s an ideal appetizer or side dish for late August, as the light begins to soften and summer quietly turns toward autumn. If you do not have lingonberry in your country, you can simplify the entire dish by just adding pickled red onions (for some acidity) on top of the mushrooms along with black pepper and pistachios.

Ingredients

• 2 Porcini cleaned and thinly sliced diagonally

• 1 red spring onion

• handful of pistachios, roughly chopped

• blackpepper/ maldon salt

• thyme flowers

• tablespoon of lingonberry

• olive oil

Directions

Gently sauté the sliced porcini mushrooms in a generous amount of olive oil for about 3-5 minutes on each side, so that they become slightly golden. While they are cooking add a pinch of maldon salt on them. Once ready, arrange on a plate. On top, add some thinly sliced red spring onion, a bit of lingonberry, roughly chopped pistachios and the little purple flowers from thyme. If needed, add a little bit more salt and ground black pepper. Enjoy immediately.

Porchini Spaghettini - From Forest to Plate

Earlier in the day, we went mushroom picking

we had a picnic on the pier at the countryside

Porcini Spaghettini

A delicate pasta dish that highlights the buttery, nutty flavor of fresh porcini mushrooms.

Serves: 2–3

Cook Time: 20 minutes

Ingredients:

• 250g spaghettini (or thin spaghetti)

• 250g fresh porcini mushrooms, cleaned and sliced thinly

• 2 tbsp extra virgin olive oil

• 1 tbsp unsalted butter

• 1 shallot, finely chopped

• 1 garlic clove, finely sliced

• 1 small splash of dry white wine (optional)

• Salt and freshly ground black pepper, to taste

• A few sprigs of fresh thyme (leaves only)

• Fresh parsley, finely chopped (for garnish)

• Parmesan or Pecorino cheese, finely grated (optional)

• Lemon zest (optional, for brightness)

Instructions:

1. Bring a large pot of salted water to a boil.
   Cook the spaghettini until just al dente according to package instructions. Reserve ½ cup of the pasta cooking water before draining.

2. While the pasta cooks, prepare the mushrooms.
   Heat the olive oil and butter in a large skillet over medium heat. Add the shallot and garlic, and sauté gently until softened and fragrant, about 2 minutes.

3. Add the sliced porcini mushrooms.
   Cook for 5–7 minutes, stirring occasionally, until the mushrooms release their moisture and start to turn golden. Avoid overcrowding the pan—let them caramelize slightly for the best flavor. I also saved an extra mushroom that I cut diagonally into thin slices, that I in the end sauté in butter to add on top of each serving plate for a visual effect.

4. Deglaze (optional):
   Add a small splash of dry white wine to lift the fond from the pan. Let it simmer for 1 minute until mostly evaporated.

5. Season and finish the sauce.
   Add thyme leaves, a pinch of salt, and plenty of freshly cracked black pepper. Taste and adjust seasoning as needed.

6. Combine with pasta.
   Add the drained spaghettini to the pan with the mushrooms. Pour in a splash of the reserved pasta water and toss everything together over low heat until the sauce lightly coats the pasta. Add more water if needed to loosen.

7. Serve:
   Plate the pasta and garnish with chopped parsley, extra black pepper, and a sprinkling of grated Parmesan or Pecorino if you like. A touch of lemon zest can be added at the end for freshness.