Also known as CEPS, porcinis are very popular in European cuisine, adding an intense, pleasurable aroma to all cooked dishes.

Fresh Porcini, is not currently available in Israel, but its special taste and aroma can be achieved by reconstituting the dried Porcini – soak in hot, boiled water for 10-20 minutes. The porcini is then ready for cooking in soups, sauces or cooked dishes.
The soak water of wild dried mushrooms, such as Porcini,  should be passed through a paper filter as they may contain some sand residuals.