Jul 14 2026
Restaurants›Taverna Rustic Italian Wilmington›Mushroom Recipe

Mushroom Recipe

Inspired by Taverna Rustic Italian Wilmington
Time1h
Serves4

porcini cream, fontina, spinach, roasted cremini & portabella

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Ingredients

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Mushroom Preparation

Porcini Cream Sauce

Spinach & Fontina

Method

Mushroom Preparation

  1. 1

    Prepare the Mushrooms

    Clean the portabella and cremini mushrooms thoroughly. Remove the stems and slice them into thick pieces.

  2. 2

    Roast the Mushrooms

    Preheat the oven to 400°F (200°C). Toss the sliced mushrooms with olive oil, salt, and black pepper. Spread them on a baking sheet and roast for 20 minutes or until golden brown.

Porcini Cream Sauce

  1. 3

    Rehydrate Porcini Mushrooms

    In a small bowl, soak the dried porcini mushrooms in hot water for about 20 minutes, then drain and chop them.

  2. 4

    Make the Sauce

    In a saucepan over medium heat, melt the butter. Add the minced garlic and chopped shallot, sauté until fragrant. Stir in the chopped porcini mushrooms and cook for another 2-3 minutes.

  3. 5

    Add Cream and Season

    Pour in the heavy cream, bring to a simmer, and stir in the grated Parmesan cheese. Season with salt and black pepper. Simmer for 5-7 minutes until thickened.

Spinach & Fontina

  1. 6

    Cook the Spinach

    In a separate pan, sauté the chopped spinach over medium heat until wilted, about 3-5 minutes.

  2. 7

    Combine

    In a large mixing bowl, combine the roasted mushrooms, sautéed spinach, and grated Fontina cheese. Mix well.

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