Dried porcini work well with their fresh counterparts. Their flavour alters somewhat when dried, becoming more intense. Reconstituted in a little warm water, they are perfect for flavouring soups – providing a feel of moss and the woods. Try adding a little to fresh porcini. It's so good that they can be eaten just as they are, or try them with softly scrambled, very fresh eggs.
50g/2oz dried porcini
150g/5oz fresh porcini
1 tbsp olive oil
Salt and pepper
Wipe clean the fresh porcini and cut into quarters. Place the dried porcini into a bowl and pour over an inch of boiling water; allow to steep for five minutes.
Place a pan over a medium heat and, when warm, add the olive oil followed by the fresh porcini – squeeze out the dried porcini and add alongside.
Season with salt and cook for three to four minutes. Add two tablespoons of the soaking liquid to the pan and turn the heat to high to reduce for 30 seconds. Add a few generous grindings of black pepper. Taste for seasoning and add a little more salt if necessary.Reuse content