Cut the boletes up into bite-sized slices, clean and cut the leeks into fine rings. Fry all together in light (less fattening) oil, after 5 minutes add the wine. Add salt to taste before serving, serve very hot. The cooking time will be about 6–8 minutes.
In my dish (photographed) I used some of the red Leccinums that blacken when cooking, also some Boletus badius as well as real ceps.
© 1986 All rights reserved. Published by Macmillan.