Funghi Porcini

My family gave me a birthday present of some funghi porcini.

Call them what you will, boletus, ceps, penny bun, they are superb.

I cooked them in a little butter and olive oil and served them on a tender, rare ribeye steak, slathered in parsley and an excellent olive oil.

A few green beans on the side and a glass of outstanding Domaine De La Combe Dieu (Appelation Rasteau Contrôlée.)


Thank you J,J,G,T.