Penny Bun, Cep, Procini, Steinpiltz, Karljohan....

.. the King of the Wild Mushroom.

Today we were out walking with The Dog Pasha when we stumbled upon this beauty. A gigantic porcini mushroom, which is definitly the very best of the wild bunch.

So tonight we will mainly be eating....

Porcini and Potatoes,

thanks to Mr Antonio Carluccio our favourite celeb chef. It also gives a chance to use our own pink fir apple potatoes which we dug up yesterday.

Pell and boil the potatoes until almost soft.
Drain and leave them to cool, then slice thickly.

Clean, trim and slice the cep.
Fry in butter and oil until brown and firm.
Set aside.

Fry the potatoes in the remaining oil/butter mixture with a few sage leaves.
When ready mix together and serve.

My Italian chum says this is the best way to eat wild mushrooms and he should know.