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Fried mushrooms

by Ada Parisi
5 min read
Funghi porcini fritti

When simplicity is charged: fried porcini mushrooms, simply wrapped in a veil of semolina, with a yogurt sauce and lime which, with its acidity degrease the mouth from frying. I might as well say no more, but I'll add that for this recipe that tastes like Woods are just needed the porcini mushrooms, because with other fungi are not the same. The choice of using just the grits, and not a normal breaded with flour, egg and breadcrumbs, is obviously due to the need not to cloak or not mortify the aroma and flavor of raw. Once you try the fry with semolina, I'm sure you will not look back.

The sauce, among other things, good for any frying, because it is prepared in a minute and it's so good that you will never tire. Serve the fried porcini mushrooms as an appetizer to friends with the usual glass of excellent sparkling wines (Franciacorta, Prosecco Doc or Docg, Trento Doc, etc.), even in a mini buffet of appetizers for Christmas or new year, will be a great start to your new year… Do not forget to have a look, since we are in the right season, all my RECIPES WITH MUSHROOMS. Have a good day!

Funghi porcini fritti


Portions: 4 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 1 voted )


600 grams of mushrooms (Boletus edulis)
durum wheat, to taste
Fleur de Sel or Maldon salt, to taste
peanut oil for frying, to taste
200 grams of thick Greek yogurt
juice and lime zest, to taste
extra virgin olive oil, to taste
salt and pepper, to taste
a bit 'of Tabasco (Optional)


Prepare fried porcini mushrooms is easy. First you need to clean the porcini mushrooms well from the soil residue using a mushroom brush and a soft sponge slightly soaked in water. Remove the end of the stem and dab the mushrooms well. Slice them into thick slices about one centimeter and a half and pass them to each side in grits. Fry the mushrooms in plenty of oil and dry the excess oil on absorbent paper, then season with Fleur de Sel or Maldon salt.

For the sauce to serve with fried porcini mushrooms, work the yogurt in a bowl until creamy, then add the extra virgin olive oil flush, the lime juice, the tabasco and salt (you choose the amount according to your taste and, I recommend, try always) and finally the grated rind of lime.

Serving freshly fried porcini mushrooms with yoghurt sauce, and Bon Appetit!

MATCHING: We suggest a classic method of Trentino: the Trento Doc brut of the company Letrari, made from Chardonnay and Pinot Noir. Her perfume range from exotic fruits to the Lees; her delicate and elegant and delicate, balanced taste, let you appreciate these fried mushrooms. Serve about eight degrees temperature


If you do not like acidic sauces and very accentuated contrasts, you can serve fried porcini mushrooms with a simple herb mayonnaise.

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