I have been on a porcini kick since I was in France last month, specifically since I had a cep fondue (cep and porcini are one and the same thing). I prefer the word porcini, so let’s use that.
Porcini are a magical little thing. They confer a depth of flavour to any dish. Something of the woods and something rich, which when combined with soy sauce reaches a throaty gorgeous rumble. Throw a homemade chicken stock in the mix and you have something wonderful. I fancied trying the combination in that Eastern wonder dish, congee.