Bona Furtuna Nepitella (Tuscan Mint)

HOW TO USE

Try it in our Sautéed Mushrooms with Nepitella and Parmesan:
Start to finish: 30 minutes
Servings: 4
In a small bowl, cover ¼ ounce dried porcini mushrooms with ½ cup boiling water; let stand for about 10 minutes. Using a fork, transfer the porcini to a small plate, then pour the soaking liquid through a fine-mesh sieve set over another small bowl. Add 1 tablespoon Bona Furtuna Nepitella (crumbled) to the strained water; set aside. Chop the porcini mushrooms. In a 12-inch skillet over medium-high, heat 2 tablespoons extra-virgin olive oil until shimmering. Add 1 pound mixed fresh mushrooms, such as cremini, stemmed shiitake and oyster (torn or cut into ½-inch pieces) and ½ teaspoon kosher salt; cook, stirring often, until the mushrooms begin to brown, about 10 minutes. Add the porcini and cook, stirring, for about 1 minute. Add the nepitella-infused soaking liquid; cook, stirring occasionally, until the liquid has mostly evaporated, about 3 minutes. Off heat, taste and season with salt and black pepper. Serve garnished with shaved Parmesan cheese and, if you like, with slices of rustic bread (toasted) alongside.

Kitchen Notes

Steep the herb with a few tablespoons of hot water before stirring into tomato sauce, soups or sauteed veggies like mushrooms, eggplant and zucchini. A pinch goes a long way to jazz up pasta with fresh cheese or improve a rub for lamb or beef. Plus, it makes a lovely mint tea.