Springtime Porcini Fricassee with Wild Greens & Lemon

As the weather warms, this dish brings the best of both worlds: the deep, satisfying umami of wild porcini and the vibrant, fresh notes of spring greens. This is a light yet flavorful fricassee that celebrates the forest's bounty in a truly elegant way. Serve it as a sophisticated side dish or a satisfying vegetarian main.

The Umami Secret: The "Double Infusion." We don't just use the rehydrated mushrooms; we also use the golden soaking liquid as the base for the fricassee sauce. By simmering it with white wine and finishing with a bright burst of fresh lemon, we enhance the natural earthiness of the porcini while keeping the dish light and refreshing.

Ingredients:

• 70g Hand-Sliced Dried Porcini (Available here: Premium Wild Porcini)
• 400g Fresh Mixed Spring Greens (e.g., wild spinach, nettles, ramp/wild garlic, sorrel)
• 1 large Bunch of Fresh Dill & Parsley
• 2 Leeks, white part only, thinly sliced
• 100ml Dry White Wine & the mushroom soaking liquid
• 30g Butter & 2 tbsp Extra Virgin Olive Oil
• Fresh lemon juice, salt, and black pepper

Preparation:

1. Rehydrate: Soak the porcini slices in 300ml warm water for 25 minutes. Strain and keep the precious golden liquid. Pat the mushrooms dry and coarsely chop.
2. Sauté the Aromatics: Melt the butter and olive oil in a large pan. Add the leeks and a pinch of salt. Cook over medium heat for 5 minutes until soft and translucent.
3. Cook the Mushrooms: Add the porcini and cook for another 5 minutes, letting them brown slightly. Pour in the white wine and cook until it evaporates by half.
4. Add the Greens & Simmer: Roughly chop the fresh spring greens. Add them to the pan along with the strained mushroom soaking liquid. Simmer for 10 minutes, allowing the greens to wilt and the flavors to meld.
5. Finish & Serve: Stir in the fresh herbs (dill and parsley). Squeeze in the fresh lemon juice to taste and season with more salt and pepper if needed. Serve immediately, with a final drizzle of quality olive oil.

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