Using a damp cloth, wipe the porcini mushrooms clean, then cut them into thick slices.

To a frying pan over a high heat, add a drizzle of olive oil and fry the mushrooms with the thyme until tender.

Add a knob of butter and season to taste with lemon juice, salt and pepper.

Serve with Gorgonzola, fresh pear and warm crusty bread.

TASTE’s take:

The porcini (boletus edulis), or cep mushroom, is widely hunted and harvested throughout South Africa and is highly valued for its meaty texture, interesting flavour, and distinguishing shape. When buying fresh porcinis, select those with firm stems and a rich, woody aroma.