Mushroom porcini

It is considered a choice edible in France, Germany and Italy. The flavour has been described as nutty and slightly meaty, with a smooth,creamy texture,and a distictive aroma reminiscent of sourdough.Young small porcini are most appreciated by gourmets. They are eaten and enjoyed raw, sautéed with butter,ground in pasta,in soups,and many other dishes. Porcini rosotto is a traditional italian dish.