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Dried Porcini
Mushrooms |
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Porcini mushrooms have a chewy
texture and a strong nutty-woodsy, sweet, and meaty taste. These sliced
mushrooms are a rich brown
color with hints of yellow. The dried Porcini mushroom's flavors are actually
enhanced when the mushrooms are dried in much the same way as as sun dried
tomatoes flavors are. Porcinis like most
wild mushrooms can be substituted into any recipe. The authentic flavor of
these mushrooms is especially popular in Italian cooking were porcinis are
added to risotto, pasta, sauces, soups, casseroles, and stuffing. |
Porcini mushrooms are also known as cep (es) and king bolete mushrooms
Mushrooms:
Chanterelles
Morels
Oyster
Porcini
Shiitake
Wood Ear
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We
can not take returns on edible items. |
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Buying Dried Porcini
Mushrooms |
1oz. Dried
Porcinis
Only $4.97
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2oz. Dried
Porcinis
Only $8.47
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4oz. Dried
Porcinis
Only $14.97
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Porcini powder is made by finely
grinding pure dried porcini mushrooms into a easy to use form. It is a
convenient way for adding the wonderful flavor and aroma of porcinis to
sauces, soups, stews, stuffing,
omelets,
risotto,
breading,
dough, and even fresh pasta without any
visible pieces. Of course some flavor and freshness is lost when the dried
porcini mushrooms are pre-ground. |
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Porcini
Mushrooms Recipes & Cooking Hints |
Reconstituting: Dried Porcini mushrooms can be reconstituted by stepping
them in boiling hot water/broth for about 20 minutes, draining and rinsing
well. The flavorful soaking liquid can be strained for addition to sauces
and soups. dried porcini mushrooms can also be added directly to a simmering
liquid 10-15 minutes before serving.
Sauteed: saute reconstituted
Porcini mushrooms and possibly shallots in butter for
approximately 6-8 minutes. Serve warm as serve as a complement to red meats
and game.
Sauce: follow the recipe above and
deglaze pan with red wine, reduce liquid, add heavy cream, porcini powder, and simmer until desired
thickness is reached. Serve over all kinds of game, meats and pasta.
Porcini Risotto: sauté
shallots, or onions and garlic in a fat such as olive oil until soft. Add
rice and continue sautéing until rice is translucent, lightly browning the
rice will add a nice nutty flavor to the finished risotto. Add dried porcini
mushrooms, stock and/or wine slowly while stirring and allowing the liquid
to be absorbed between additions. Continue until the rice is cooked.
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| About The Porcini
Mushroom |
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The Porcini Mushroom, Bolete
edulis, grows in North American , European and even Australian forests. It
is often found growing under conifer and hardwood trees to a large size;
it's cap can reach almost a foot across. Porcini mushrooms are generally
not cultivated but, gathered from the wild because the symbiotic
relationship these mushrooms seem to form with tree roots has proved hard to
reproduce under controlled circumstances.
common Porcinis have a thick,
fleshy, brown cap that sits upon a long, fleshy stem. The underside of the
cap does not have gills, but pores that release it's spores.
Wild mushroom picking should be
done only under the supervision of an expert who is absolutely certain they
have an edible mushroom. Some
mushrooms are deadly poisonous, and some poisonous mushrooms can
easily be misidentified as Porcinis.
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