Porcini is the Italian word for cep, a variety of wild mushroom that takes extremely well to the drying process.
Fresh porcini have an almost cartoon-like mushroom shape with a thick pale stem and cap that looks like suede.
Sauté in oil or butter and toss with cooked pasta, or use to make risottos and egg dishes. Fresh porcini can simply be fried and served on buttered toast. Dried porcini are good with lentils and in soups and casseroles.