Know Your Mushroom

• While portabello, button and shiitake mushrooms rule the produce aisles, the lesser-known porcini mushroom offers a more pungent alternative. This reddish-brown fungus -- also known as a “cep” or “penny bun” mushroom -- features a more intense, richer and earthier flavor than mushroom varieties such as white button or crimino. Compared to its milder tasting cousins, these characteristics make porcini mushrooms especially well-suited to sharp, flavorful mustard. In addition to mustard, dried and sliced porcini -- the mushroom's most common form -- lends itself to soup, risotto and eggs en cocotte, as well as numerous pastas and salads.

A Bold Combo

• Specialty retailers commonly stock pre-made porcini mustard. You can make your own blend by adding the dried mushrooms to a bit of Dijon. First, soak and chop a few spoonfuls of dried porcini mushrooms, then boil a few cups of the water you soaked them in until it reduces. Whisk in a few spoonfuls of Dijon, a bit of butter and subtly spicy seasonings such as black pepper, garlic powder or onion powder. Simmer and whisk until the mustard takes on a thick consistency, then add your chopped porcini mushrooms. You can also top the mix off with some cool parsley, add additional flavor with chopped black truffles, or give the mustard a little edge with a dash of balsamic or red wine vinegar.

DIY Dijon

• For especially flavorful, handcrafted porcini mustard, make your own bold Dijon at home. This simple process entails grinding mustard seeds -- go with a mix of yellow and brown seeds for an authentic Dijon -- with a mortar and pestle or grinder, then stirring in vinegar and water and allowing the mixture to cure at room temperature overnight. For more even intense mustard, add a dash of hoppy beer, lemon juice, bourbon, white wine vinegar or red wine vinegar. Once cured, blend the mixture with the spices and seasonings of your choice in a food processor. Use your homemade mustard in place of the store-bought Dijon when making your porcini mustard.

Porcini Pairings

• Porcini mustard often serves as a dipping sauce or rub for grilled lamb chops. Pair this classic dish with a red blended wine, such as a cabernet sauvignon-based blend from Tuscany. The roasted plum flavor of this wine complements the lamb, while its underlying spiciness mingles with the porcini mustard. Porcini mustard works as a sandwich spread, especially for particularly meaty sandwiches such as roast beef or Black Forest ham. A dash of porcini mustard also lends a zesty edge to pasta and potato salads.