Antipasto: Porcini Carpaccio
(Serves 6)
Ingredients:
11 oz. Porcini mushrooms (Boletus edulis)
2 onions
3 pears, peeled and cored
Extra olive oil
Minced parsley
Salt and peppercorns

Preparation:
Preheat the over to 400°
Clean the Porcini of dirt and mold. Separate the stem from the cap and slice coarsely. Slice onion and pear into regular slices. Arrange alternate layers of Porcini, pear and onion in an attractive, shallow baking dish, topping off with 3T. olive oil, salt and pepper. Place in the oven and bake for 4-5 minutes.
Garnish with fresh parsley before serving.

Pasta dish: Spaghetti with Mushroom Sauce
(Serves 6)
Ingredients:
1.5 lbs. boiled mushroom mix -- we suggest honey agarics, finferli or pfefferlinge and champignons (Agaricus campestris)
1 ¼ lbs. spaghetti
1 rib of celery
1 onion 2 oz., minced
1 carrot 2 oz., minced
4 oz. lean Canadian bacon or prosciutto crudo, cubed
4 oz. cream
1 C. vegetable broth
Extra virgin olive oil
Salt and pepper
Grated Parmesan cheese to taste

Preparation:
In a non-stick skillet, sauté celery, carrot and onion in a tablespoon of oil, adding the cubed bacon. When the onions have gone glassy, add the mushrooms, salt and pepper. After a minute, pour in half the broth.
Cover the pan and cook over a low heat for 30 minutes. Add more broth as needed.
In the meantime, boil a good amount of water for the pasta in a large pot. Add salt to taste and cook the pasta "al dente", or as preferred.
Once cooked and drained, replace the spaghetti in the large pot and add the heated cream, gently fold in the mushroom sauce. Place the finished pasta in a serving dish and dust with parmigiano.

Side Dish: Mixed Dadolata with Rosemary
(Serves 6)
Ingredients:
½ lb. Potatoes, peeled and cubed
1 lb. Porcini mushrooms
2 Sprigs rosemary
2 Cloves garlic
Extra virgin olive oil
Salt and whole peppercorns

Preparation:
Heat 3T. olive in a skillet, add the sprigs of rosemary and peeled garlic cloves. Stir in the potato cubes and sauté until brown. Take care to brown all sides.
Clean the mushrooms and add them to the mixture when the potatoes are nearly ¾ cooked. Turn up the flame and quickly sauté the mushrooms to prevent their losing too much of their natural juices. Remove the rosemary, add salt and a few twists of freshly ground pepper.
Arrange on a platter and serve.

Second course: Stewed Pork with Chestnuts and Mushrooms
(Serves 6)
Ingredients:
1 ½ lb. Pork
13oz. shelled and peeled chestnuts
13oz. mushrooms
¾ pint dry white wine
3 oz. onion
1 carrot
Bay leaves
Parsley
Broth (bullion cube)
Olive oil
Salt and pepper to taste

Preparation:
Place the chestnuts in lightly salted boiling water and cook for 10 minutes. Drain and set aside.
Trim the pork and cut into smallish cubes. Peel and dice both onion and carrot into small cubes, then sauté them in 3T of hot oil. Add the pork to the mixture and allow the flavors to marry.
In the meantime, clean the mushrooms, taking care to remove any mold and dirt from the stem. Rinse under cold water, drain and slice before adding to the pork mixture. Stir well and add the prepared chestnuts, a bay leaf, salt and pepper. Add most of the wine bit by bit to taste, along with ½ C. broth. Cover and simmer over low heat for 1 ½ hours, adding broth as needed to prevent drying. Garnish with minced parsley before serving.