During the autumn, when I’m guiding my students around the Rialto Market, we are always greeted with boxes of freshly picked porcini, heavy with their woodland scent. They are such a delicacy, so we devour them quickly. The farmers famously pick the mushrooms at first light; the wildlife equally adore them, so it is best to harvest them as early as possible before any creatures take them. There are very many variations on this recipe, however I feel this one is most authentic and allows the earthy notes of the mushrooms to shine through.