Dried porcini, or cèpes as they are also known, are sometimes called the king of the mushroom world, for their unabashed savory, woodsy flavor.
Porcini mushrooms (Boletus edulis) are also known as cèpes in France, where they are revered for their nutty taste and meaty texture. Known as the king of the mushroom world, our dried porcini are grown-up mushrooms with robust flavor. Porcini have never been cultivated, so are only available in the wild seasonally, which is why they are often sold dried. This mushroom is well-suited to drying, as its flavor actually intensifies. D’Artagnan’s dried porcini are mushrooms with attitude—aromatic, woodsy and earthy. Fresh porcini are fall fungi, and their season is short and sweet. D’Artagnan’s dried porcini let you enjoy their savory flavor all year long. Add depth to creamy chestnut soup, or make a traditional, slow-cooked Italian ragout and add chopped, dried porcini to the aromatics. Try stewing a whole cut-up chicken or thick-cut Berkshire pork chops in a creamy sauce with a mix of mushrooms, including dried porcini.Dried porcini can be easily reconstituted in hot--not boiling--water or another liquid such as chicken stock or liquor. Save the liquid as it will have essence of porcini in it, and can be used to flavor soups or sauces. This intense, earthy mushroom gives its all to soups, risotto and game stews.
D’Artagnan’s wild mushrooms are collected by foragers. They are carefully sourced, naturally dried without any additives or chemicals and hand packed. They have a shelf life of two years.
