Porcini powder
From my annual holiday in Italy, I always bring dried porcini mushrooms with me.
Now not all mushrooms in the bags are beautiful. So I sort out the ugly, throw them in the blender and get a fine porcini mushroom powder.
This I keep in a screw-cap jar and so have any time, a wonderful condiment for all dark sauces.
But also for a cream sauce for pasta, possibly with some fresh fried porcini mushrooms, it is ideal.
A spoonful of it in the mushroom cream soup is also doing well.
