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 sun-dried tomatoes flavor's are.
Porcinis like most wild mushrooms
can be substituted into any recipe. The authentic flavor of these
mushrooms is especially popular in Italian cooking where Porcinis are
added to risotto, pasta, sauces, soups, casseroles, and stuffing.
Porcini mushrooms are also known as Cep,
Cepes and king Bolete mushrooms.
We cannot take returns on edible
Buying Dried Porcini
Mushrooms, AA Grade
1 oz. Dried Porcinis
2 oz. Dried Porcinis
4 oz. Dried Porcinis
1 oz. Porcini Powder
powder is made by finely grinding pure dried Porcini mushrooms into
an easy to use form. It is a convenient way for adding the incredible
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.
Porcini powder can be used as a seasoning to add
savory flavoring, or
umami, to all kinds of foods without adding a distinct porcini
flavor. Porcini mushrooms, like all mushrooms are rich in the naturally
occurring flavor enhancing compounds glutamates and nucleotides. Porcini
Mushrooms powder is especially effective in enhancing savory flavors
when more than one kind of glutamate rich foods are combined. Try adding
1/4 teaspoon porcini powder per cup of liquid for soups and stews as a
natural flavor enhancer that will not alter other flavors.
Recipes & Cooking Hints
Reconstituting: Dried Porcini mushrooms can be
reconstituted by stepping them in boiling 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
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 the 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.
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 pleasant
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.
About The Porcini
The Porcini Mushroom,
Bolete edulis, grows in North American, European and even Australian
forests. They often grow 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 conditions.
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.