8 porcini 50 g/2 oz butter 1 sprig fresh tarragon, chopped, or 1 teaspoon dried tarragon
juice of 1 lemon, strained salt and pepper


1.Preheat the oven to 160°C/325°F/Gas Mark 3. Line a roasting tin with foil. Separate the porcini caps and stems and set the stems aside for another dish. Place the caps in the roasting tinand place in the oven until they have dried out.
2.If the caps are very big, make a cut in their tops with a knife. Melt the butter in a pan, add the mushrooms and tarragon, season with salt and pepper and cook over a low heat for 20 minutes. Sprinkle with the lemon juice and cook until it has evaporated, then serve.

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