Baked Porcini with Cheese, Honey & Thyme

These meaty mushrooms are a staple of the autumnal harvest in Tuscany, where the earthy funk of the porcini meets the sharp tang of local sheep's cheese. The heat of the oven softens the fungi into a silky texture, while the honey adds a subtle sweetness that cuts through the rich, melted pecorino. It is a rustic, bold starter that demands plenty of crusty bread to catch the infused juices.

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