Dried ceps, known as “porcini” in Italy and morels are much the best and both need a good soaking, thin slicing and long stewing as they can be leathery in texture but there is no doubting ...

Soak the dried ceps in warm water for 20 minutes, then drain, reserving the water, and finely chop. Remove most of the fat from the lamb shoulders, trimming them well. You want each piece to weigh ...

Equally, used dried ceps to flavour a beer and boletus broth also containing fresh mushrooms, a malty bitter and root vegetables. Strain off the clear soup, bring it to a simmer, and add tiny ...

1. In a hot pot, cook the carrots, one of the onions, the celery, leeks, Jerusalem artichoke and ½ the garlic, until soft but with no colour. 2. Add peppercorns and thyme and cover with the water ...

Poland has a long tradition of mushroom picking, and accordingly forest mushrooms are essential ingredients of the Polish culinary tradition. The aroma of forest ...

1-2tsp porcini powder or 20g dried ceps soaked in warm water 250ml vegetable stock 350ml double cream. For the gnocchi. 600-700g large floury potatoes, baked in their skins, peeled and mashed ...

Dried porcini can also be blended into a powder. I often use it to dust over white fish, such as cod and monkfish. Buy yourself an icing sugar shaker and fill it with porcini powder.

100g dried ceps 50g sea spaghetti 50g kombu 1 small bottle of dark soy sauce 1 lime Drizzle of rapeseed oil. Mushroom ketchup: 500g button mushrooms 1 shallot 1 clove of garlic 150ml double cream ...

15g dried ceps 1 sprig of thyme 2 garlic cloves, bruised 1 star anise 500ml chicken stock 1 tbsp raspberry vinegar (or steep some raspberries in red wine vinegar overnight) ...