Dried Porcini Mushrooms
All the rich flavor of fresh porcini mushrooms is concentrated in the dried version; on an umami scale of 1 to 10, these score an 11. To enjoy their savory and woodsy flavor, simple re-hydrate them and use in stews, sauces, ragouts, or pasta dishes. Dried porcini will bring added depth and dimension in any mushroom dish.
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Just the facts
- Wild, foraged porcini mushrooms
- Meaty texture, nutty taste
- Allergens: Contains mushrooms
- 2-year shelf life
- Store in a cool, dry place
- Product of France
Porcini mushrooms (Boletus edulis) are known as cèpes in France, where they are revered for their nutty taste and meaty texture. Stalking the wild porcini is an autumnal occupation, but the season is all too brief. And these mushrooms have never been cultivated, so once the seasonal window closes, it’s time to turn to the pantry.
Happily, the porcini is well-suited to drying, and its flavor actually intensifies. It seems that the aromatic, woodsy and earthy flavor concentrates into the meaty stem and cap when dried. These are mushrooms with attitude. Don't get caught without a jar in the cupboard.
Cooking & Serving
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.
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.