Porcini Mushrooms, Dried (Grade A)
Boletus edulis / Penny bun / Cep / Porcino / Porcini
The porcini. Fat, pear shaped (mushroom shaped?), and hearty. It is the mushroom that loves to be coddled. Preferably with eggs.
A Grade A Porcini is technically one of the middle grades. It’s the B-student. That’s fine. It doesn’t have the flavor that higher grades possess and it needs a bit more cleaning. However, it still packs a punch.
What that means is this mushroom can go anywhere. You can have your Porcini and not break the bank. Scrambled eggs? Add some Grade A dried porcini mushrooms! Want to make a quick ragu? Add some Grade A Porcini! Want to test a new recipe? Add some Grade A Porcini! You don’t have to be stickler with these guys, but you’ll still get the same unique texture and earthy flavor.
|Dried porcini mushrooms.
|For a rich addition of flavor add this Grade A Porcini Mushroom to sauces, pasta, risotto, rice dishes, or with steak. For substitution of other mushrooms in recipes, it is notable that this mushroom’s immense flavor requires that less should be use. Other great applications include stews, soups, or stuffings.
|These are wild mushrooms, they may have stones embedded in their flesh. One ounce of dry mushroom reconstitutes into 3-4 ounces of fresh mushrooms. To do so, take the needed amount and place into a bowl of boiling water. Allow the mushrooms to soak for 7-8 minutes, occasionally stirring. Use the reconstitution water in place of liquid ingredients in stews, sauces, or soups.
|American, Asian, Chinese, European, French
|Handling / Storage
|Store in a cool, dry place.
|Country of Origin
|All Natural, Gluten-Free, Non-GMO