Dried Ceps (Porcini) Mushrooms 100g Bag

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Dollop some creme fraiche on a plate or platter, pile some crisps on top, sprinkle with cep powder and then either finely slice the truffle on top using a mandoline or truffle shaver or grate using a Microplane. Be generous!

To prepare: Pour 175ml boiling water onto 25g porcini mushrooms and soak for about 15 minutes. Drain the mushrooms, reserving the soaking water, and chop or leave whole as desired. Portabella 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. PotabelliniBegin 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). First, make the cajeta. Combine all the ingredients together in a pot and cook on medium heat until the consistency is that of a caramel. This will take a couple of hours. When it has reached a medium caramel colour, take it off the heat to cool and then store it in the fridge until ready to use. (The cajeta should be dark, but still quite runny. It should not be set.) Uses: Soaked dried porcini can be added to a variety of savoury dishes in the same way as fresh mushrooms. They are particularly good in pasta dishes, risotto, soups, stews and omelettes. Porcini go particularly well with garlic or fresh herbs such as flat leaf parsley or thyme. The soaking water can be included in risottos, stews and soups. 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.

There are two main categories of mushrooms - the familiar cultivated types such as button, chestnut and flat and the more exotic looking wild varieties such as ceps and chanterelles. To store: Keep dried porcini in a cool, dry place and consume by the best before date. Once soaked in water use within 2 hours. Named after the enoki tree that it grows on, the wild variety has a tiny yellow-orange cap with a long, slender stem, the more common cultivated variety are a creamy colour. They have a sweet, fruity flavour with a slight crunch and are native to Japan where they are widely used. 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. Place the dried ceps in a jug and fill with 1 litre of boiling water, then add the saffron. Stand for 10 minutes.Wild mushrooms with a nutty flavour, these are especially popular in Italy where they are known as porcini. Ceps, dried or fresh, will lift any mushroom dish to a new level. Even a small amount added to other mushrooms can make quite a difference. Here are some of my favourite recipes – but be sure to try them raw in the forest first! Heat the oven to 180C (160 fan)/350F/gas 4. Transfer the lentils to a deep 20cm casserole dish and top with the celeriac-potato mix. Bake for 20 minutes, then finish under the grill to get a nice golden top. Fly agaric, peppery bolete and the miller – all good signs that there may ceps about under pine and spruce Uses: Add cooked exotic mushrooms to omelettes, pasta sauces or serve simply with brown bread and butter.