Porcini | Boletus,Ceps
Porcini (“little pigs” in Italian) are dried Italian mushrooms (Boletus Edulis), known in France as cep or boletus mushroom. The season for porcini is very short, 2 – 3 months, but many are dried, which concentrates the flavour so much that porcini are used almost like a seasoning.
When buying dried porcini, look for large and meaty, creamy brown sections. Avoid dark brown crumbly pieces. Store in an airtight container, and never substitute fresh mushrooms in any recipe.
To use, soak in hot water for 15 – 20 minutes, drain and chop. Reserve liquid for stocks, sauces, soups, risottos, or casseroles.
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