Instructions: Because the wild season is short you may be obliged to use cultivated mushrooms although these do not give the same depth of taste. Remember you should abvays consult a reliable reference book before picking wild mushrooms (qv Mushrooms reference book).

Sauces in my opinion should not be too liquid but as in this case have a basic liquor accompanied by little chunk of mushroom. Below are two versions of sauces with mushrooms one white and one red. Dried porcini give each a wild taste.

Soak the dried mushrooms in tepid water for 30 minutes and squeeze dry reserving the soaking liquor.

Heat the oil and fry the rosemary and garlic for 20 seconds.

If you are making the red sauce add the extra olive oil at this point.

Add the fresh mushrooms and soaked dried mushrooms and continue to cook for 15 minutes stirring from time to time.

For the white sauce stir in the soaking liquor and the butter and cook for a further 15 minutes. Serve with pasta rice or on meat For the red sauce stir in the polpa di ponzadoro and tomato puree and rook over a moderate heat for a further 15 20 minutes.

Serve with polenta.

Serves 4

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