Produce
Porcini
Also called ceps, Boletus edulis, dried porcini
A wild forest mushroom with a fat pale stem and a brown cap. Fresh porcini appear in late summer and autumn; most kitchens use them dried the rest of the year.
Origin
Forests across Italy, especially the Apennines and the Alps.
Flavour
Deep, nutty and meaty. Dried porcini are more intense still, and their soaking water is pure flavour.
How to use it
Soak dried porcini in warm water for 20 minutes, chop them, and strain the liquid through paper to remove grit before adding it to risotto or sauce. Slice fresh ones and sauté briefly in oil with garlic and parsley.
Storage
Dried, keep in a sealed jar in a cool dark cupboard. Fresh, refrigerate in a paper bag and use within two days.
