Found only in the wild due to a complex and symbiotic relationship with their environment, and prized for their rich and meaty flavour, the nutty porcini mushroom adds a level of savoury complexity to any dish. The Italian word 'Porcini' refers to them as 'piglets', and the french, 'Cèpe', makes reference to their fat trunk like stem.

While they're delicate in flavour, they're vigorous enough in body to stand on their own in brown sauces, can compliment meats wonderfully but also work well in bringing a deep umami flavour to vegetarian dishes. Use in sauces, stews, soups and braises.