Dried Ceps (Porcini) Mushrooms 100g Bag

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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 mixed To prepare: Scrape the spongy underside away before cooking (it goes soggy) and wipe clean with kitchen paper.

Uses: Add cooked exotic mushrooms to omelettes, pasta sauces or serve simply with brown bread and butter. 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. For the churro dough, on high heat boil everything together in a pot, except for the eggs and flour. This should be done only until the butter has just melted. 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!Peel and halve the onions, then slice them into ½cm half-moon shapes. Put the oil into a large frying pan over a medium heat and, when hot, add the onions. Fry for around 15 minutes, stirring occasionally, until they’re translucent and just soft enough to cut with a wooden spoon. Uses: Serve with scrambled eggs for a tasty breakfast, add to creamy pasta sauces or simply serve on toast. To cook: Button mushrooms do not require much cooking - fry for 4-5 minutes or add to dishes 5-10 minutes before the end of cooking time. Ceps Bake for 25-35 minutes, until the bhajis start to crisp up and brown on top. Remove from the oven – you may need to gently lever them off the foil using a palette knife – and place on a plate alongside some chutney before devouring. These are large mushrooms with a meaty texture and a wonderful aroma, they can be up to 10cm in diameter. Available all year.

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.To cook: Grill or fry sliced portabellinis in a little butter for 5-6 minutes. To bake, top with butter or a savoury stuffing and place in an ovenproof dish with 4 tbsp cold water, cook in a preheated oven at 190C, gas mark 5 for 45 minutes or until tender. Shiitake Line a ceramic dish at least 40cm long with clingfilm, letting it overhang the sides, and place the salmon fillet skin-side down inside the dish. Spoon the spice cure evenly over the salmon, making sure the whole fillet is covered. Wrap the clingfilm tightly around the fillet so the mixture stays in place. Refrigerate for 3 days to cure. The most common type of mushroom, these are readily available. They have creamy white caps with pink gills which darken to beige as they grow. Available all year. 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.

To cook: Grill or fry sliced gigantes in a little butter for 5-10 minutes. To bake, top with butter and place in an ovenproof dish with 4 tbsp cold water, cook in a preheated oven at 190(C, gas mark 5 for 45 minutes or until tender. Oyster

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To prepare: Rinse briefly under cold running water and dry before use. Do not peel. Chop roughly before cooking. 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. Add grapeseed oil to pot to about about 3-4 cm deep. Heat the oil to 180C and, working in batches, fry the churros in the oil until they are golden brown, for about 3 minutes from frozen. Using long tongs to turn them over so that they fry evenly.