Acquacotta
Traditional Tuscan Porcini Mushroom Soup
Ingredients
- 2 liters water
- 1/2 clove garlic, thinly sliced
- 1 bunch fresh Italian parsley
- 3 whole eggs
- 1 cup grated Parmigiano Reggiano
- 2 tbsp olive oil
- 2 lbs fresh porcini mushrooms or 1 lb dried porcini
- Sea salt and cracked black pepper to taste
Preparation
If using dried porcini, soak them in 2 liters of warm water for 30 minutes. Reserve the soaking liquid. If using fresh mushrooms, clean and slice them.
In a large pot, sauté the garlic in olive oil until golden. Add the chopped parsley, then the mushrooms. Cook until they begin to stick, then deglaze with the reserved mushroom water (or plain water if using fresh).
Simmer gently for 15 minutes. In a bowl, whisk the eggs with grated Parmesan. Slowly pour the egg-cheese mix into the simmering broth while stirring to lightly scramble and thicken.
Season carefully (dried mushrooms may already contain salt). Serve hot with grilled garlic bread and a drizzle of extra virgin olive oil. Optional: sprinkle with fresh thyme before serving.
Wine Pairing
Zio Baffa Organic Sangiovese Toscana 2017
A medium-bodied Tuscan red that balances the earthiness of the porcini mushrooms with fruity and herbal notes.
Estimated Nutrition Facts (per 4 oz serving)
- Calories: ~120
- Fat: 6g
- Protein: 9g
- Carbs: 6g
- Cholesterol: 85mg
- Sodium: 180mg (varies with salt content of mushrooms)