Porcini mushrooms cannot be cultivated and are only wild harvested. To create these grade A mushrooms, the porcinis must be picked at the perfect size, shape and most importantly, age. These mushrooms have premium flavor and long potential shelf life. In their dehydrated state, mushrooms are living organisms so keep them away from direct sunlight and humidity. We recommend refrigerating them.
Dried porcini flavor is very concentrated so they are an economical choice as you can use less in recipes. To use as fresh, simmer in water for 15-20 minutes, drain or reserve the liquid for further use. Porcini are delicious in sauces, soups, stews and stuffing.
These mushrooms are pungent, earthy, and nutty and pair well with saffron, bay leaves, thyme, parsley, and garlic.
To reconstitute, simmer in water for 15-20 minutes then drain or reserve liquid for further use. Add to sauces, soups, stews, and stuffing. Refrigeration is recommended.
For 3-4 T of mix: Grind 1/4 oz dehydrated mushrooms into a fine powder and mix with 3 T kosher salt, 1/2 t cayenne and thyme, and 1/4 t pepper