The 2025 mushroom season is being hailed by foragers and chefs alike. A hot summer followed by generous rains triggered an extraordinary flush of fungi across forests. Porcini in particular are abundant and beautiful this year, offering a chance to enjoy them in a fresh, no-cook preparation. Here is a simple, elegant recipe from food writer François-Régis Gaudry that pairs raw porcini with Italian cured beef and Parmesan.
Why 2025 is a standout year for mushroom foraging
Warm weather then heavy showers created ideal conditions for fungal growth. Amateur pickers and professionals report larger yields. This is a vintage season for porcini and many other edible species.
- More frequent rains helped flush young mushrooms quickly.
- Warm daytime temperatures accelerated development.
- Early autumn variety and volume make tasting new recipes easy.
No-cook porcini and bresaola carpaccio — ingredients you need
- 6 large slices of bresaola, very thinly sliced
- 3 medium porcini (porcini / ceps), cleaned
- 60 g Parmesan
- 5 cl walnut oil, or hazelnut oil, or good olive oil
- A splash of balsamic vinegar
- Fleur de sel
- Freshly ground black pepper
Step-by-step: assemble the raw porcini carpaccio
- Arrange the bresaola slices on a large, flat serving plate.
- Using a sharp knife, slice the porcini thinly, about 3–4 mm, and scatter them over the cured meat.
- Shave the Parmesan with a peeler into generous flakes and add them to the plate.
- Drizzle the oil in a thin stream, add a small splash of balsamic, then season with fleur de sel and several turns of the pepper mill.
- Serve immediately with grilled country bread.
Substitutions and quick pantry options
If you don’t have the exact ingredients, these swaps work well.
- No porcini? Use cleaned button mushrooms or other meaty varieties.
- No bresaola? Substitute thinly sliced prosciutto, coppa, or Bündnerfleisch (meat of the Grisons).
- Prefer a different flavor? Use hazelnut oil for extra nuttiness or olive oil for a classic touch.
Which mushrooms are safe eaten raw — what to choose
Certain species are commonly eaten raw in salads or carpaccios. They are generally safe for most people when handled properly.
- Porcini (ceps)
- Chanterelles and girolles
- Some cultivated button or cremini varieties
Handling and health tips
- Even edible raw mushrooms can carry surface microbes. Clean them gently.
- People with sensitive stomachs may prefer cooked mushrooms to avoid mild digestive upset.
- Do not eat raw morels. They contain heat-sensitive toxins that are neutralized by cooking.
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