These fresh porcini - can't you just smell them - were photographed at Radda-in-Chianti during late September. Early days for the harvest in truth (and they may have been shipped in from further north in Italy or higher in the hills) but they are glorious mushrooms - almost without peer when it comes to versatility & flavour. With these (or a couple of them as they're bloody expensive to buy) we are going to make - as they say on the telly - a warm salad.
You'll need:2 good sized fresh porcini
A couple of those chunky red shallots or a small red onion
Some thyme, some sage and rosemary
Olive oil
Salt & black pepper
Fresh leaves, tomatoes and cucumber for the salad
Ciabatta
Slice the porcini - not too thinly as it loses bulk in the cooking, chop the shallots or onions and tear up the herbs.
Heat some oil in a heavy-bottomed pan (with a lid) and, when hot, soften the shallots. Add the porcini, herbs, salt and pepper, stir and cook for about 3 or 4 minutes. Cover the pan tightly and turn of the heat leaving to stand on the hob - will carry on softening and cooking.
Prepare a simple salad of leaves, cucumber and tomato. Dress a plate with a salad, uncover the cooked porcini and service on the salad with slices of ciabatta.
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