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Porcini mushrooms (aka King Bolete or Bolete mushrooms) are valued for their meaty texture, great depth of flavor and distinct shape. They are rich, heady, meaty and are amazingly versatile, delicate enough to give grace to an elegant stew or sauce, and yet vigorous enough to stand up to something as flavorful as a thick grilled steak. The meat-like texture of Porcini, with its earthy and somewhat nutty flavor is unequaled among mushrooms.
These porcinis are #1 Grade, which means that each mushroom is whole and of the utmost quality.
Origin: All of our wild mushrooms are sustainably hand-foraged in the pristine mountains of the Pacific Northwest.
Season: Wild Porcinis are harvested from June to July and again in September.
Applications: In Italy, fresh Porcini mushrooms are often grilled and served with fresh olive oil and parsley. Fresh Porcinis are also excellent fried, stewed with tomatoes, or used as the base of a decadent pasta sauce or bruschetta topping. They add a deep, earthy note to sauces, stuffings, and stews. Puree them to make an instant, silky sauce.
Storage & Handling: Place in a paper bag and refrigerate for use within 10 days. Before cooking, clean them gently with a damp paper towel to remove dirt. Do not soak them.
Read How to Freeze, Can & Dehydrate Fresh Mushrooms.
Shipping: Fedex Overnight
Looking for Dried Oyster Mushrooms, Porcini Mushroom Powder, Porcini infused Olive Oil?
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