Notoriously difficult to find outside of Italy, the fresh funghi porcini (as opposed to the dried version which is relatively easy to find – and much cheaper), is a joy. Italians serve it in various forms (with barley in a cold salad, grilled, with tagliatelle or gnocchi, etc.). 

My favourite way is keeping it very simple (another 5 minute wonder), by slicing up 1 medium funghi porcini and adding it to a pan with a little olive oil and 1 garlic clove, chopped. Stir fry till the porcini becomes very soft and lightly golden. Serve on grilled Italian bread slices.

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