Dried Wild Porcini Mushrooms
Choose 1 or 6lbs
Pacific Northwest, USA
Porcini mushrooms (aka king bolete, cep, cepe and bolete) are valued for their meaty texture and great depth of flavor. They’re particularly prized in Italian cooking, but are delicious in almost any mushroom-friendly dish. Porcinis grow wild in Pacific Northwest forests typically from June to July and again in September.
Dried porcini mushrooms are not only a great alternative when fresh porcinis are out of season, they’re a tremendously useful mushroom to have in your pantry. Adding just a few dried slices to simmering soups, stews, stocks to be used in risotto and braising liquids will give them a lot more body and richness.
Dried mushrooms are a great value. It takes about 5 pounds of fresh mushrooms to create 8 ounces of dried mushrooms. In addition, they can be shipped much more affordably.
Store dried porcini mushrooms in an air-tight container or zip top bag in a cool, dry, dark cupboard.
Dried mushrooms will retain their flavor for at least a year, but likely far longer.
RECIPES & TIPS
Porcini mushrooms are rich, meaty and 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.
Though they can be reconstituted similarly to other dried mushrooms, dried porcinis are often added dried to braising liquids (they’re great in pot roast recipes!) soups, stews, and sauces before being simmered until tender. That way all of their flavor goes right into the dish.
While all leftover mushroom reconstituting liquid can be added to soups, used to cook risottos, etc, porcini soaking water is a particularly good addition to risottos (how to make risotto).
Flavors that pair exceptionally well with porcinis include red meats, white wine, butter, parmesan cheese, garlic, tarragon, caramelized onions, pasta, lemon juice and zest, fish, rosemary, chicken, and thyme.