I Funghi Porcini. You can enjoy dried porcini mushrooms in Italy year round, but fresh ones pop up in the fall. Much meatier than their Champignon cousins, they have a richer, earthy flavor and smoother, creamy texture that’s all wild. Porcini fritti (fried) are served both as antipasti (appetizers) and contorni(side dishes). Convenient. Because when you try them once, you just might want to order them twice.