Servings: 4-6

• 500 g, or 1 lb 2 oz porcini/cep mushrooms (boletus edulis)
• 2 eggs
• 100 g, or 4 oz, or 2/3 cup plain flour
• olive oil

Some people only fry the caps, but the stems of mushrooms (if they are unblemished, of course) are also truly excellent.

Clean the mushrooms carefully, separating the stems, which you will scrape with the blade of a knife, and wiping the caps with a damp cloth to remove any grit. Cut up both caps and stems and place in a bowl with the eggs and flour.

Blend with the other ingredients and fry in boiling oil, removing from the pan after a few minutes when they are crisp and golden, before they risk turning black and bitter.

Eat them hot and crunchy.