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!
