Cardoncelli mushrooms, scientifically known as Pleurotus eryngii, are one of the most popular species of edible mushrooms, popular for their delicate flavor, firm texture, and culinary versatility. Belonging to the Pleurotaceae family, they are found practically all over the world, although their preferred area is the Mediterranean region: in Italy they are very common in central and southern Italy, including Sicily and Sardinia, where they grow spontaneously in characteristic habitats such as hilly and mountainous areas, especially near the roots of certain herbaceous plants, including wild thistle. Cardoncelli mushrooms can be called by various names, from cardarello to ferula mushroom, including “meat mushroom,” given their firm texture. They can be found both in spring and autumn.
How can you recognize it if you want to harvest it? Its cap can reach a diameter of 5-12 centimeters and is initially convex in shape, which tends to flatten as it ripens. Its color varies from gray to dark brown, often with lighter shades towards the edge. The gills, located under the head, are dense and beige in color. The stem is full and compact, white, and cylindrical in shape, sometimes curved. In recent years, home cultivation has also become common: you can buy ready-made kits that allow you to grow various species of mushrooms directly in the garden or even indoors. The easiest way to obtain them is to buy them at the supermarket or greengrocer.
There are many recipes for using cardoncello mushrooms (as with mushrooms in general), without forgetting that they are a low-calorie food, composed mostly of water, rich in vitamins, minerals, and even antioxidants. You can therefore opt for light dishes, with few seasonings, or at the same time focus on hearty recipes, perfect for when the temperatures drop, but always with a focus on well-being. After cleaning them (follow the rules for porcini mushrooms), here are six ways to make the most of cardoncello mushrooms in the kitchen.
1. Grilled Cardoncelli Mushrooms
Grilling king oyster mushrooms is a great way to bring out their firm texture and natural flavor, just like oyster mushrooms. Simply slice them lengthwise, about half a centimeter thick, brush them with olive oil, salt, and pepper, then place them on the grill, griddle, or in a hot pan and cook until golden brown and crispy on the edges, turning them on both sides. For more flavor and an Asian touch, you can also add a little soy sauce to the dressing, adjusting the salt accordingly. Garnish with chopped fresh parsley, if desired.
2. Sautéed Cardoncelli Mushrooms
A simple yet delicious preparation is to dice the cardoncelli mushrooms and sauté them in a pan with a drizzle of oil or a knob of butter, chopped garlic and parsley, to create a classic dish of sautéed mushrooms. They can be served as a side dish for meat or fish main courses, to enrich crostini, to accompany polenta, but also as a pasta sauce: in the latter case, create a delicious sauce by adding peeled tomatoes or passata. Once the pasta is al dente (you can use spaghetti, rigatoni, pappardelle or tagliatelle), drain it in the sauce and let it flavor: a final twist of pepper and the recipe is ready.
3. Risotto with Cardoncelli Mushrooms
A fall must-have that can also feature cardoncelli mushrooms. Slice them and sauté them with chopped onion, extra virgin olive oil, and chopped parsley. Add the mushrooms and cook until softened; if necessary, add a ladle of broth to keep them from drying out. Cook the rice as usual, and just a few minutes before the end, add the cardoncelli mushrooms: stir in the butter and Parmesan cheese. This dish is rich yet delicate: you can also make a more flavorful version with saffron or sausage.
4. Gratinated Cardoncelli Mushrooms
Here's a recipe for baked cardoncelli mushrooms. Just a few ingredients for a light and super tasty dish. To make it even more eye-catching, leave them whole, well cleaned, and arrange them upside down on a baking sheet lined with parchment paper. Mix together breadcrumbs, chopped parsley, grated Parmesan cheese, and a drizzle of olive oil, sprinkle over the mushrooms, and bake until crispy.
5. Cardoncelli Mushroom Soup
Autumn is the season when warm creams and soups make a comeback: a treat for the body and the spirit. Like other mushroom varieties, cardoncelli mushrooms are perfect for this purpose. Our suggestion is to use them in a healthy and nutritious soup, where the cardoncelli mushrooms are roughly chopped and not blended, so you can enjoy their softness: we recommend a version where the mushrooms are first sautéed in a pan and then cooked together with lentils. A real treat.
6. Pan-Fried Cardoncelli Mushrooms With Potatoes
One of the most rustic and successful combinations, loved by everyone. This recipe calls for cooking the potatoes, cut into wedges, and then the cardoncelli mushrooms separately in a drizzle of extra virgin olive oil and garlic. Once both are well browned, they are combined for 5 minutes and seasoned with fresh parsley and pepper. It's a simple and tasty autumn side dish, perfect as a main course.
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