The King Boletus is perhaps the best known wild mushroom (aka Porcini, Ceps, Edulis Boletus, Steinpilz, Herrenpilz, eekhoorntjesbrood, prawdziwek) and particularly revered in France and Italy, where it is considered a staple in many kitchens. These mushrooms lend themselves to a wide variety of dishes, from vegetarian rich sauces. As the king of mushrooms it is very flavourful: it can be eaten raw or cooked, and many people swear that the flavours become intensified in the drying process.
To reconstitute, cover in cold or warm water (never hot), wine or stock until tender (takes between 5-30 minutes). Saute with garlic and/ or onion, or add directly to soups, stews, risotto, pasta and meat sauces. Dried mushrooms can also be powdered and added directly to recipes.
Store dried mushrooms in a cool and dry place out of direct sunlight.