Mushroom hunting in Sardinia's forests

By mid-September at the latest, when the last summer holidaymakers have left the island and rainfall brings the landscape, parched by the long, hot summer, back to life, a strange change takes place among many Sardinians. These otherwise open and jovial people suddenly become secretive and mysterious. They disappear into the woods and scrubland with large baskets and return heavily laden, the contents of their baskets often hidden under a layer of leaves. This can only mean one thing: it's mushroom season again!

Sardinia, this paradise on earth, is also a paradise for mushroom lovers. Those who know where to look will find mushrooms here in large numbers and an astonishing variety of species. Around 40 of them are edible, although I prefer to leave some, such as honey mushrooms (which are indigestible if prepared incorrectly and unsuitable for some people) or grey sheath mushrooms (which are easily confused with deadly poisonous death cap mushrooms or panther mushrooms), to more adventurous collectors. And even though I can't resist a beautiful giant mushroom or a parasol mushroom, there is nothing better for me on a mushroom hike than suddenly discovering a magnificent porcini mushroom. The black-capped porcini mushroom is native to Sardinia and a welcome guest in my kitchen. I use it, for example, in risotto or in a delicious polenta with porcini mushroom sauce.

For this I need:

• 500 g freshly picked porcini mushrooms
• 400 g polenta semolina
• a tin of chopped tomatoes
• some tomato purée
• 100 g smoked bacon
• 1 onion
• 2-3 cloves of garlic
• parsley
• a glass of red wine
• cold-pressed olive oil
• pepper & salt
  Slowly sprinkle the polenta semolina into 2 litres of boiling, salted water while stirring and whisk until the mixture thickens noticeably. Then reduce the heat until the porridge is just simmering. Continue to simmer for approx. 40 minutes, stirring occasionally.
  
  While the polenta is simmering, fry the cleaned and sliced mushrooms in a pan with oil, diced smoked bacon, diced onion and garlic, and tomato purée. Deglaze with the wine, add the tinned tomatoes and simmer for 30 minutes over a low heat. Finally, season with salt and pepper and sprinkle with chopped parsley. Pour the polenta onto a platter, cut into slices and serve with the sauce. And since the red wine is already open, let's toast to autumn, because it's also a wonderful season – in Sardinia!
  
  With a Sardinian ‘Adiosu’, I bid you farewell for today.
  
  Yours, Joachim Waßmann

Featured image: Jenő Szabó, Pixabay