Zuppa di Funghi

Porcini mushrooms grow wild throughout the Maremman countryside during the autumn months. In this simple soup, the earthy integrity of the porcini mushrooms makes for a perfect warming starter or main meal.

From the Maremman Table with Love: A selection of authentic recipes from the heart of the Southern Tuscan countryside.

For: 4 people
Preparation time: 20 mins
Cooking time: 30 mins

6oog of porcini mushrooms
1 clove of garlic
bunch of nepitella
parsley (to garnish)
1 litre of vegetable stock
5 slices of crusty bread
olive oil


  1. Remove the stem from your mushrooms, clean and cut into pieces.
  2. Peel and chop garlic. Heat 5 tbsp of oil in a pan and cook garlic over and medium heat.
  3. Add mushrooms and chopped nepitella. Season with salt and pepper.
  4. Cook until mushrooms are soft.
  5. Add stock. Bring to the boil. Lower the heat and cover.
  6. Simmer for 20 minutes.

To serve:
Line each bowl with a piece of toasted bread. Pour soup on top. Garnish with parsley and grated Parmesan if desired.

Chef’s tips: If you can’t get your hands on fresh porcini mushrooms, other wild mushrooms work just as well. Add a tbsp of dried porcini soaked for 30mins in boiling water to get that Southern Tuscan earthiness.
Nepitella is a wild herb found in Tuscany. It can be substituted with a mix of basil and mint.