For a big hit of autumnal flavour from your storecupboard, you can’t beat dried mushrooms. Rehydrate them in just-boiled water and you get the added bonus of a mushroom stock that can also be used. There can be some gritty sediment left in the stock, so leave that to settle in the bottom of the soaking bowl.
Morels These standout honeycomb-capped fungi should be left whole or simply halved. They work well with chicken, pork or fish or in a cream sauce. Find our recipe for chicken and morel pie at bbcgoodfood.com.
Porcini Also known as dried ceps, they make a great flavourpacked base to vegetarian gravy, or use them to boost the flavour of a mushroom soup or risotto. They also pair well with meat and game.
Shiitake Used mostly in Asian cooking, these slippery broadcapped mushrooms add a deep savoury umami flavour to broths and braises, or they can be sliced and used in stir-fries.