Porcini with Nepitella

These giant wild mushrooms are justly famous for their intense woodsy flavor. Once dried, they flavor many soups, sauces and stews. When fresh they are often enjoyed simply prepared, in Tuscany with the classical accompaniment of nepitella, a wild herb that looks like thyme but has a slightly minty flavor. Serve porcini roasted, sautéed or grilled on top of pasta, grilled bread, or all alone.

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