Porcini Dumplings

Preparation info
  • Serves


    • Difficulty


Appears in
Classic Bull

By Stephen Bull

Published 2001

  • About

If you like the flavour of dried porcini, which I admit I prefer to the fresh variety, this delivers plenty of rustic punch. You can serve it either as a first course, with a light, buttery sauce, or as a sort of ballast/vegetable adjunct to roast chicken or pork. A large portion would make a main course on its own, perhaps with some more open mushrooms quartered and cooked in butter, and a salad alongside.