Dried Ceps (Porcini) Mushrooms 100g Bag

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Put the sliced potatoes under running water, swirling them around every so often to remove the starch and then pat dry using a clean tea towel.

Take a tablespoon of the mixture and drop it on to a tray. Repeat with the rest of the mix, leaving a couple of centimetres between each bhaji. To cook: Grill or fry sliced portabellinis in a little butter for 5-6 minutes. To bake, top with butter or a savoury stuffing and place in an ovenproof dish with 4 tbsp cold water, cook in a preheated oven at 190C, gas mark 5 for 45 minutes or until tender. Shiitake To prepare: Wipe the mushrooms clean with kitchen paper, trim the roots at the base and separate the stems before serving. Exotic medleyMake a cep powder by popping a handful or 2 of dried ceps into a blender – a Nutribullet would be ideal for the job – and blitz until you have a fine powder. To prepare: Wipe the mushrooms with a kitchen towel and trim the end of the stems. Cook them whole or cut or tear into lengthways strips. A delicious combination of cep, chanterelle and fairy ring mushrooms which can be used in a range of recipes.

These are a similar shape to button mushrooms and are from the same family. However they have light tan to rich brown caps and a firm texture. They have a stronger, earthier flavour than button mushrooms.Habitat– under beech, birch, scots pine, spruce; solitary or in clusters. Summer cep ( Boletus reticulatus) grows only under deciduous trees, tends to appear earlier in the year, and is distinguished by its pronounced reticulum and darker cap. Boletus pinophilus (aka the pine bolete or pine cep) grows only under pine or spruce (including plantations). Both are every bit as tasty as boletus eludis and there is no need for fungi novices to worry too much about the subtle differences. Uses: Soaked dried porcini can be added to a variety of savoury dishes in the same way as fresh mushrooms. They are particularly good in pasta dishes, risotto, soups, stews and omelettes. Porcini go particularly well with garlic or fresh herbs such as flat leaf parsley or thyme. The soaking water can be included in risottos, stews and soups. These large mushrooms are matured for longer to achieve a deliciously meaty flavour. They are grown on Dutch farms using a straw-based compost and are exclusive to Waitrose. Available all year.

Line a ceramic dish at least 40cm long with clingfilm, letting it overhang the sides, and place the salmon fillet skin-side down inside the dish. Spoon the spice cure evenly over the salmon, making sure the whole fillet is covered. Wrap the clingfilm tightly around the fillet so the mixture stays in place. Refrigerate for 3 days to cure.

Fly agaric ( amanita muscaria), the miller ( Clitopilus prunulus) and peppery boletes ( Chalciporus piperatus) are often clues to good hunting -grounds, especially under spruce trees. I find the relationship between ceps, spruce trees, the miller and the peppery bolete to be so reliable that I believe (though i’ve seen no scientific research to prove this) that the relationship is more than just shared habitat, but a complex interdependency. It has been known for some years that peppery boletes are parasitic on fly agaric mycelia, but I suspect there is more at play here. Who knows what complex battles, alliances and trades are going on beneath our feet!? Uses: Portabellini mushrooms can be sliced and eaten raw in salads or lightly cooked and included in soups, pasta dishes, casseroles or sauces. They can also be stuffed and baked. To prepare: Rinse briefly under cold running water and dry before use. Do not peel. Chop roughly before cooking. Add all but the last spoonful (which may be gritty) of the mushroom liquid to the onion mixture and reduce until it’s almost gone. Combine the onion with the mushrooms, and season.