• Porcini
Porcini
Porcini is the Italian word for cep, a variety of wild mushroom that takes extremely well to the drying process.
Fresh porcini have an almost cartoon-like mushroom shape with a thick pale stem and cap that looks like suede.

Sauté in oil or butter and toss with cooked pasta, or use to make risottos and egg dishes. Fresh porcini can simply be fried and served on buttered toast. Dried porcini are good with lentils and in soups and casseroles.

Related recipes

 
Italian sausage, porcini and tomato penne
Italian sausage, porcini and tomato penne
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Theo Randall makes a simple pasta dish that’s bursting with flavour and serves two for less than £5

Avg user rating: 3 out of 5 stars

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easy

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Pasta with porcini
Pasta with porcini
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Raw porcini salad
Raw porcini salad
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From Tamasin Day Lewis, a wonderfully hedonistic starter of soft, creamy, sliced porcini deliciously dressed with olive oil and lemon

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Sea bass with creamed corn and porcini popcorn
Sea bass with creamed corn and porcini popcorn
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Porcini gnocchi
Porcini gnocchi
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Porcini mushroom parcels
Porcini mushroom parcels
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Porcini risotto
Porcini risotto
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Good quality porcini mushrooms, celery, thyme and a touch of garlic is pretty much all it takes to create Theo Randall's quality risotto

Avg user rating: 3 out of 5 stars



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Porcini, brandy and chestnut cream sauce
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Alex Mackay shows that with a packet of dried mushrooms in the cupboard you can produce a sophisticated sauce in next to no time

Avg user rating: 3 out of 5 stars



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Parmesan, pumpkin and porcini mushroom risotto
Parmesan, pumpkin and porcini mushroom risotto


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Avg user rating: 4 out of 5 stars



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Total time
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