Dried Ceps (Porcini) Mushrooms 100g Bag

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To prepare: Rinse briefly under cold running water and dry before use. Do not peel. Chop roughly before cooking. In this recipe, I use 40 grams (1,4 once) of dried ceps, which is only 10 grams per person. The idea to the recipe is to prepare a smooth purée (or more lumpy mashed potatoes if this is what you prefer) in which you will add ceps. The first thing to do is to rehydrate mushrooms in milk for at least 1 hour. Don’t throw away the rehydratation liquid when you drain mushrooms as you will use it in the purée. This milk gets all the flavours of ceps. I choose to briefly sauté ceps in butter, add the drained milk to reduce a bit, then mix to get a smooth cep purée. Finally this is simply added when you mash potatoes, with more butter, cream and milk according to the texture and smoothness you wish. To cook: Sauté in a little butter to release the juices, then turn the heat up to concentrate the flavour. Chestnut

To prepare: Wipe the mushrooms with a kitchen towel and trim the end of the stems. Cook them whole or cut or tear into lengthways strips. To prepare: To rehydrate, soak in warm water for 20 minutes, stirring occasionally. Then drain using a sieve, reserve the soaking liquor for use in recipes too. Dried shiitake While the onions are cooking, prepare the mushrooms. If you are using fresh ceps, first of all wipe them carefully with a damp cloth to remove any excess dirt. Trim off the end of the stalk of each mushroom and, using a small sharp knife, peel the outer layer off each stalk. (Don't be alarmed by the amount you will lose doing this - you should end up with about 1 lb 2 oz/500 g prepared mushrooms.) If you are using large chestnut mushrooms, you just need to wipe them. From food writer Liz O’Keefe’s upcoming mushroom cookbook co-authored with the Mushroom Man Michael Hyams. Begin by allowing the pastry to come to room temperature, then carefully unroll the sheet of pastry and roll it out on a well-floured surface to 14 x 14 inches (35.5 cm x 35.5 cm).

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Uses: Slice and serve as a side dish or add to casseroles or stir-fries. Gigante mushrooms are also ideal for stuffing and baking for a main course or starter. Pronounced 'sheetarky', these mushrooms originated in Japan and Korea and are available fresh or dried. Fresh mushrooms have firm caps and light brown meaty flesh with a pleasant and distinct flavour that lingers on the tongue. They should be plump with curled-under edges. Available all year.

To cook: Fry in butter over a high heat or grill, brushed with olive oil for 5-10 minutes, sprinkled with chopped fresh parsley and garlic. Gigante Gradually add the sifted flour and use a firm spatula to incorporate it thoroughly. You will need to work this dough in the pot so that it forms a firm consistency. This will take some minutes as you need to make sure all the moisture is cooked out of the dough. Four victims of the bolete-eater fungus and one good-looking cep for drying (as it still has plenty of fungal gnat larvae in it) To prepare: Cultivated mushrooms are usually very clean: just wipe with a kitchen towel or rinse briefly and dry before use. Do not peel. Leave the mushrooms whole or slice as necessary. Crimini Next, make the filling. Heat a large frying pan over a medium-high heat. Add the butter and half the oil. When the fat is bubbling away, add both the soaked and fresh mushrooms, along with the parsley and thyme. Season with salt and pepper. Toss the mushrooms around the pan and cook for 3-4 minutes, until softened.To prepare: Wipe with a kitchen towel or rinse briefly and dry before use. Do not peel. Leave the mushrooms whole or slice as necessary. Potabellini Add all but the last spoonful (which may be gritty) of the mushroom liquid to the onion mixture and reduce until it’s almost gone. Combine the onion with the mushrooms, and season. Make a cep powder by popping a handful or 2 of dried ceps into a blender – a Nutribullet would be ideal for the job – and blitz until you have a fine powder. Fly agaric, peppery bolete and the miller – all good signs that there may ceps about under pine and spruce

To prepare: Rinse briefly under cold running water and dry before use. Do not peel. Leave the mushrooms whole or slice as necessary. If baking and stuffing remove the stalk before stuffing. These large mushrooms are matured for longer to achieve a deliciously meaty flavour. They are grown on Dutch farms using a straw-based compost and are exclusive to Waitrose. Available all year. Porcinci are wild mushrooms native to the Alpine regions of Italy and France (where they are known as ceps). They have a distinctive aroma and rich flavour. Fresh porcini are only available in late summer and autumn so the dried variety is more commonly used. Only a small amount of dried porcini, around 25-50g, is needed to add an intense flavour to a variety of savoury dishes. Waitrose sell dried porcini mushrooms in the Waitrose Cooks' Ingredients range. Cultivated or mixed wild fresh mushrooms can be used instead of porcini.

You can play with the flavours here – using dried seaweed (nori or dulse) instead of ceps and trout or salmon roe instead of truffle makes an equally delicious combination. Edibility – 5/5– firm young ceps are one of the tastiest wild foods, and extremely versatile. Older specimens are best dried, after which their flavour intensifies. Porcini mushrooms have such a beautiful earthy, somewhat nutty flavor reminiscent of forest ground, colorful leaves and damp autumn air. Every season we stroll around the woods looking for these beauties. My dad has a radar for them, I swear it’s almost as if he can smell them miles away. He is a natural talent for detecting porcini mushrooms (smile) and even has a special secret place (well, not so secret any more) up in the woods among pine trees, where a different type of porcini grow, with distinct flavor and darker color.