Spring Peas with Porcini

This dish, called Piselli al Porcini, is my variation on a classic peas and prosciutto dish. It’s a very simple dish and the trick to it is to use dried porcini instead of fresh ones. It’s also very easy to make this dish without the oil, too.


Time to Make: 15 minutes
Makes 2 servings


1/4 cup of dried porcini
1 small yellow onion, minced
Either 2 tablespoons of Earth Balance or 2 tablespoons of olive oil with 1/8 teaspoon of salt
2 cups of fresh peas (you can use frozen if you don’t have fresh available)
1/4 teaspoon of freshly ground black pepper
Serve with toasted sourdough bread


Rehydrate the porcini in warm water to the point where they are just barely soft, then immediately remove them from the water and dice them.

“Barely rehydrating the porcini allows them to release more flavor into the dish. If you waterlog them, their flavor is toned down.”

Over medium heat, saute the onion in the Earth Balance or the oil and salt until soft, about 5 minutes. Add the porcini, peas, and pepper, cover the pan, and reduce the heat to medium-low. Cook this for 15 minutes. Serve with toasted sourdough bread.

“Butter is traditionally used in this recipe, so if you want an authentic flavor, use the Earth Balance. However, I find olive oil and salt works just as well.”

Make It Low Fat

Omit the oil and saute the onion in a dry pan until it just starts to brown (this is slightly different than the above recipe as browning the onion will add back in some flavor lost by omitting the oil and salt.) Add the peas, pepper, and porcini, but only cook the dish for 10 minutes.


Cutting Board
Measuring Cup
Measuring Spoon
Pan with Lid