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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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.

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; its 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 its 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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