Bruglione

When porcini mushrooms appear in the Italian countryside, men set off before dawn, roving the hillsides in search of patches of the wild mushrooms with their intoxicating musky taste. Anna Marezza lives in Chianti where she makes bruglione with fresh porcini that grow in the woods and arrive in the markets of nearby Panzano. Few of us will be so lucky. Combining fresh brown or cremini mushrooms, which have a dark nutty flavor, with some dried porcini that