Right now porcini mushrooms (also known as cepes in Frech or eekhoorntjesbrood in Dutch) are abundant in Dutch forests. Since good quality fresh porcini mushrooms are usually next to impossible to find, I jumped at the chance to get some to make pappardelle ai funghi porcini. Fresh porcini mushrooms should be firm and the spores (underneath the cap) should be white as shown in the photo. Stay away from porcini that are soft or have yellow spores, since they will become mushy and smell badly when you sauté them. Even in Italy I noticed that such bad porcini mushrooms are … Continue reading Pappardelle ai Funghi Porcini (Pasta with Fresh Porcini Mushrooms)