You know everything I thought about porcini being boring? I was wrong. So wrong. So, so very wrong.
Turns out that porcini are full of deep, rich, almost smoky flavour and when you wrap them up in a soft, creamy sauce, they just sing.
Out of the two different versions I cooked up, I think I preferred the simpler one without the cream. Without the competing flavours, the mushrooms could just do their own thing unhindered - and boy do they do it well!
So next time I see another porcini dish on an omni menu somewhere, I'll complement the restaurant on their excellent taste in mushrooms and wish hope they've had the good sense to ditch the risotto and get involved with mashed potatoes.