Also known as 'cepes' in France, porcini are considered the king of all mushrooms. They have plump, bulbous stems and thick, meaty caps. Revered for their robust, earthy flavor and silken, juicy texture, porcini are best simply brushed with olive oil and grilled or pan-sauteed with sliced garlic. Porcini are great in soups, risotto and served aside game meats. You can also slowly braise thick slices in stock.