Funghi porcini, with their meaty texture, pronounced flavor, and heady, earthy fragrance, are by far italy's most valued wild mushrooms. When they are fresh, they are a great treat: you can grill them, use them to top pizzas, make sauces with them, and more. Here are three ways to make them: in tuscany, where porcini mushrooms are abundant, they are traditionally sauteed together with a form of wild mint known as nepitella, or mentuccia. Since that can be impossible to find elsewhere, you can substitute fresh thyme, or just use flat-leaf parsley instead.
