Mushrooms in Italy are not just a prized culinary delight, they are a source of national pride. In most regions, it is required to obtain a permit simply to forage for mushrooms, as they are protected by the Italian government. It is customary to sprinkle raw mushrooms with either vinegar or lemon juice in order to reduce browning.
Porcini (boletus edulis) mushrooms are the most prized – and most expensive – variety of mushrooms in Italy. Younger porcini are the most sought after by mushroom aficionados and gourmet cooks. Porcini mushrooms are eaten raw, but they can be sliced and sautéed or added to risotto, soups or various kinds of pasta.
Crimini mushrooms are eaten raw, cooked or sautéed, and can usually be substituted for white mushrooms in any given recipe.
Truffles: A word to the wise: Truffles are really tubers and not mushrooms. The best Italian truffles, trifola d’Alba, are typical of the northern Italian region of Piedmont. Truffles-hunters typically use dogs to find them.