Penny bun and porcini are two names for the same mushroom: firm, nutty and happiest browned in butter. Cut into thick slices, it sits between sheets of potato that turn soft and savoury as the liquid bubbles down around them in the oven.
Why it’s so good: Dried porcini warmed in the cream carry their flavour through every layer, while the fresh slices keep a firm bite. Two humble vegetables become a main course that needs only a sharp green salad alongside.
Make it easy: Slice the potatoes in a food processor or on a mandoline, and swap the fresh porcini for chestnut mushrooms when the greengrocer has none.
For more ways with porcini, try our porcini orzotto or whole roasted celeriac in porcini butter.
