Kia ora from Aotearoa New Zealand, I scored some goodies in the local forest and wondered what your favourite ways to cook them are.

Had a nice time finding these today with the family!

I mostly cook them with a flat wide pasta, cut into thin slices that I caramelise first in a little oil or butter, sometimes also with zucchini and then served with a little pecorino.

Omelettes with similar ingredients are also great.

Thinking of trying ravioli this time maybe – we don't get much specialist ingredients down here at the bottom of the South Island, but I was wondering if you have any fave ways to cook with porcini?

Ciao, grazie!