Porcini in a pan

The expensive 'shroom made a very very delicious breakfast this morning.

The bisected cep was introduced into a pan of melted butter with a few sage leaves, salt and garlic. I kept the butter at a medium heat so the butter didn't burn and the mushroom coloured evenly.

The porcini is incredibly firm and kept it shape entirely throughout.

Served on toast with a poached egg. Perfect!