Meaty, Woodsy, & Tasty...

In a word...umami! Simply awesome. To cook with fresh porcini, cepes or boletus, depending on where you stand is such a cool endeavor and privilege. They are so nice and meaty. The aroma that they give off when you saute them is sublime. To grill is to die for. And to roast with garlic and thyme in duck or foie gras fat...you just better have a cigarette afterwards and call it good. The porcini go so very well with so many foodstuffs. Fish, meats, poultry, foie gras, shrimp, tubers, alliums, in custards, flans and tarts...in ice cream, in caramel, and in ??? You decide. Raise a glass to the sense of umami!