Boletus

A wild mushroom that can be recognised by the spore-bearing tubes on the underneath of its cap. The best known species is the cep or porcini. Dried cep mushrooms are probably the most commonly used form, although fresh are better if you can get them. They are widely available from Italian delicatessens and large supermarkets, usually in small bags, ready sliced. Once soaked they will give an earthy flavour and meaty texture to a dish; they require more seasoning than the fresh and sometimes adding a touch of sweetness brings out their flavour. Always add the soaking liquid to the stock as well for more flavour but strain through kitchen paper to remove grit. Add to soups and casseroles; also good stirred into a risotto or cooked pasta.