The perfume of mushrooms open the Autumn season, as does the season for mushroom hunting through the forest. Rising early morning, with a slight chill in the air, old jeans and long sleeve shirt, boots and double socks, walking stick and woolen cap, ready are those who go on Sunday’s morning stroll  in search of mushrooms. Dampness, moss, old leaves and abandoned tree trunks, the perfect undergrowth of the forests environment to find these wonders. Italians call Porcini mushrooms “un trionfo di bosco” meaning the triumph of the forest. Porcini mushrooms fresh with their flavour, perfume and meat-like texture are just an exquisite and overwhelming flavorsome mushroom.  These  large capped mushrooms are also easily found in dried form available in supermarkets. Dried Porcini with their concentrated flavour and aroma can be added to risotto, sauces and soups.  A few facts about Porcini mushrooms.How do know the best of the best for their freshness? Signs of aging are if the undersides of the caps have a yellowish-brown tinge, the mushrooms are over-ripe. Best those ones leave …