Instructions: Soak the porcini in hot water for twenty minutes. Save the water from the strained porcini as it will be used as stock. Gently boil the sausages in water for a few minutes. Remove from the boil, allow to cool a little and then cut into slices.

Sweat off the chopped onions in some olive oil and add some chopped coriander. Add the Parma ham to the onions and stir. Add the fresh mushrooms along with some chopped garlic.

Add a good dash of red wine and season before adding the dried porcine along with the sausages. Put the porcine water or stock to one side and give the pan a good stir.

Add the mushroom stock and simmer gently for twenty minutes.

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