Dried wild Porcini mushrooms

The Pharaohs of Egypt believed that mushrooms held magic powers. Historically mushrooms were the favourite food of the Roman Emperor Claudius who conquered the southern part of Britain in the first century. Porcini (Italian for "little pigs") belong to the botanical family Boletus and are also known in Frans as Ceps. The variety is highly prized internationally for its distinctive flavour.


  • 15g Porcini Mushrooms/Ceps
  • 1 packet of pasta (or 75g per person)
  • 125ml double cream
  • 1 large onion
  • 2 cloves of garlic
  • 30ml white wine
  • 30ml olive oil
  • dash of soy sauce
  • parmesan shavings & fresh basil to granish


1. Pour 125ml boiling water over the mushrooms and leave to stand for 15 minutes.

2. Cook the pasta as per instructions on the packet and drain.

3. Chop onion and garlic very finely and gently fry in the olive oil.

4. Slice the softened porcini mushrooms with kitchen scissors.

5. Add the mushrooms, their liquor, the soy sauce and the white wine to the pan.

6. Stir in the double cream.

7. Add salt and freshly ground black pepper to taste.

8. Toss with the cooked pasta and garnish