Remove the heads from the stalks of the porcini.
Peel the stalks.
Slice the head and the stalk into four large slices.
Combine the oil and the soy.
Heat a small pan until “blue hot”.
Add oil and then butter, once the butter is foaming add the porcini and fry till a dark caramel colour.
Remove from pan and place into a small tray.
Pour over soy and sesame oil mixture.