At the University District farmers market last month, I jumped like a greyhound let out of its kennel when I saw the first tiny porcini of the season at the Foraged and Found counter. I sautéed them simply with olive oil, salt and pepper. You know how you eat or drink something in a foreign country and never recapture that flavor when you get home? Simply prepared porcini will transport you to a trattoria two blocks from the Piazza Navona. It’s a cheap roundtrip ticket with the current economy and strong euro. The picture was taken last year at Campo dei Fiori. I have no idea what mushroom these are, but they look fun.