Porcini's perfume is positively intoxicating. If you've got some freshly foraged ones, they make lovely marinated mushrooms, or use dried in bullion, soy sauce, ketchup or salame.
Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?