$80.00 – $490.00 (-6%)
Porcini mushrooms, sold both fresh and dried, are prized in Italian and French cuisine. These popular mushrooms (also known as king bolete or cèpe in French) are cultivated in Europe, North America, and parts of Asia, and grow naturally in pine forests at the base of trees. Autumn is porcini season in central Europe, with much of the carefully picked harvest dried for later consumption or export. Fresh porcini are beloved by gourmet chefs and can be sautéed and eaten as a side dish or added to risottos and pasta, while the dried mushrooms add rich flavor to broths and stews.
What Are Porcini Mushrooms?
Porcini mushrooms are brown-capped mushrooms with thick, white stalks. The caps can range in size from an inch to nearly a foot, but most collected specimens are no more than a few inches. The caps have a convex shape when young, giving them the ideal appearance for mushrooms, and require no prep other than a quick clean. Because of their status in fine cuisine, their short season, and how difficult they are to cultivate, porcini mushrooms can be pricey. A pound of fresh porcini costs between $30-$60 depending on the quality, with dried mushrooms priced a little lower.
How to Cook With Porcini Mushrooms
Porcini mushrooms should not be soaked in water or even rinsed if possible. Use a dry or slightly damp paper towel to wipe any dirt off of each mushroom just before using. Excess water will cause the delicate mushrooms to deteriorate before cooking.
To prepare dried porcini, steep them in just enough warm water to cover for 20 to 30 minutes or until they’ve softened and expanded. Drain them and reserve the liquid for use as broth in a soup or risotto.
10 grams, 15 grams, 25 grams, 35 grams