Husky, musty, earthy, with a potent mushroom flavor that doesn’t crack the volume on the boom box but keeps it at a moderate level. We lovingly call the Grade B Porcini the Broth Porcini. It’s a mushroom that you reconstitute in hot water by the boatload. We love to dragoon this mushroom broth into a strong, meaty stock by simmering it down with a bit of green onion. This rich mushroom stock can then be added to soups, sauces, or used to make elegant risottos.
Of course, the mushrooms themselves are just are hardy as the broth. After a good rinse under running water to expel any grit chop them up and add them to a Crockpot with some potatoes, carrots, and a round roast. Another dinner option is to pop them into a beef bourguignon for an ethereal take on a classic dish. Tuna noodle casserole with Porcini? Yes please.
|Ingredients||Dried porcini mushrooms.|
|Recommended Applications||For a rich addition of flavor add this 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.|
|Dietary||May Contain Naturally Occurring Sulfites|
|Basic Preparation||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.|
|Qualities||All Natural, Gluten-Free, Non-GMO|
|Cuisine||American, Asian, Chinese, European, French|
|Handling / Storage||Store in a cool, dry place.|
|Shelf Life||2 Years|
|Country of Origin||China|
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