The Power of Porcini, with Claire Thomson
by Claire Thomson
Food writer and author of 11 cookbooks, Claire Thomson steps into the Sous Chef kitchen to share her favourite ways to use Porcini Mushrooms.
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Find the full recipes Claire cooks, below
Porcini Bread Sauce Recipe
Porcini Mushroom Pesto Recipe
Mushroom Miso Butter Recipe
Shop Best Mushroom Ingredients
Dried Wild Porcini Mushrooms, 40g
Dried Wild Porcini Mushrooms, 40g
Earthy, intensely savoury and wildly aromatic, dried porcini are a shortcut to deep flavour. These wild mushrooms are graded “porcini extra” for top quality, and once rehydrated they bring nutty, umami richness to risottos, tagliatelle, casseroles and autumn soups. Think creamy porcini risotto, roast chicken gravy lifted with chopped ceps, or a mushroom-laden ragu over polenta. Known variously as porcini, ceps, penny buns, and the “King of Mushrooms". they’re a store-cupboard staple that turns simple ingredients into something special.
Mushroom Cookbook & Ingredient Set
Mushroom Cookbook & Ingredient Set
Discover the wild, wonderful world of mushrooms with this exclusive gift set, featuring a copy of Claire Thomson’s Mushrooms: Over 65 recipes celebrating this versatile ingredient. From creamy pastas to umami-packed sauces, it’s everything you need to bring woodland flavour to your kitchen.
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About the author
"I was born in Zimbabwe and spent my early childhood there before moving to London aged 8, from the city to Shropshire, in deepest countryside, until leaving home with a backpack and books (in a time before kindles). I have cooked in many places around the world and think cooking good food with interesting people from wherever in the world is where I am happiest. Also too, my own kitchen table with the children home from school, cup of tea, glass of wine and so on. Professional chef, food writer, author and mother of 3, I am almost always in an apron and am never without something to cook, someone to feed. Have knives and will travel!"
