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8
Medium
By Stephen Bull
Published 2001
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.