Dried Porcini Mushrooms
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Buy Dried Wild Porcini in Bulk and Small Quantities
Found growing naturally in the wild hidden amongst the forest under bushes and pines, Porcini mushrooms are beloved by chefs, cooks, and food lovers alike. The Porcini is a versatile mushroom that is used in soups, stews, stocks, sauces, pastas, rices, you name it. The prized boletus edulis fungi is used in recipes the world over from Italy, France, Spain, and all throughout Asia. The meaty umami-ness of Porcini makes these mushrooms a must have for any mushroom lover.
What do Porcini taste like?
Often described as meaty, earthy, woody and umami porcini are a favorite in many cuisines. Our dried porcini are grade A sliced, dried naturally and uniform in thickness. Try for yourself and see what everyone is talking about and enjoy the rich, chewy, nutty and earth flavor profile that makes these mushrooms so darn good.
To use dried Porcini in cooking:
Using Porcini or any dried mushrooms in cooking is really quite easy. Simply rehydrate the mushrooms in warm water until just tender cook as you would normally with fresh mushrooms. If your recipe calls for chopped, or diced mushrooms be sure to rehydrate first and then gently blot dry. You can either dispose of the water used to hydrate the mushrooms or reserve for use as a vegetable stock or to thin out your sauces.
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United StatesFabulous! Do not let the reasonable price fool you. These mushrooms are high quality. My husband is a picky Italian whose family in Italy used to send dried porcini mushrooms every Christmas so I was stunned when he asked me to buy more of these.
United StatesBought more than I needed so I’ve frozen them to use when needed. The slices are impressively large with very little grind. My first batch I aded fthe porcini mushrooms with baby Bella for mushroom and barley soup. Adds such depth of flavor and a great winter hearty soup.
United States United StatesI had a moment of doubt because they were so inexpensive,(I recently paid about $15 for an ounce of them retail), but the quality is excellent. No bits and pieces, just honest slices. Now I can afford to make Marcella’s excellent polpettone which I used to call "$10 meatloaf with $20 sauce”. Now it’s just $8 sauce.
