October 6, 2016
1Place the porcini mushrooms in a small bowl, pour over the boiling water and leave to soften, about 5 minutes. Drain, reserve the soaking liquid, and roughly chop.
2Heat the oil in a large heavy-based frying pan over medium heat. Add all the mushrooms and season, then stir. Cover with a lid, and allow to gently cook for 5−7 minutes. Take the lid off, add the rice wine and the reserved porcini soaking liquid and simmer, uncovered, for 2 minutes, to allow the liquid to reduce a little. Taste and adjust the seasoning to how you like it.