The porcinis were priced right, arrived quickly and were conveniently packaged in a secure capped plastic jar.
I thoroughly enjoyed the first dish I prepared with them.
After briefly spraying a handful of mushrooms off with tap water to dislodge any sand or grit, I soaked them in a half-full bowl of slightly warm water for 5-10 minutes.
In the meantime, I boiled some linguini (saving the cooking water), while simultaneously preparing a basic Aglio e Oilio sauce in a separate sauté pan.
After removing the mushrooms from the now-brothy soaking liquid, I placed them on a paper towel to remove excess moisture.
Next, I added the mushrooms, along with a couple tablespoons each of the soaking broth and the pasta water, and salt and pepper to the sauté pan containing the Aglio e Oilio sauce, and reduced the mixture.
I added the fettuccini to the sauté pan and tossed to coat it with the reduced liquid.
After plating in a shallow pasta dish, I topped with grated fresh Parmesan, ground black pepper and a sprinkle of red pepper flakes. (Next time, I’ll include a bit of chopped parsley &/or scallions too.)
The porcinis added a rich, satisfying earthy complexity to the simple dish. There were no leftovers.
I will be purchasing more SloFood porcinis soon.
4 oz.