Ingredients: What are Porcini Mushrooms?

A Note on Porcini Mushrooms| Heat in The Kitchen | Itallian Ingredients

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.

 

Feel free to browse recipes from our Retro Recipes series. You might also like our Ingredients information here. Check out our easy Italian recipes here and here.

Browse some of the Spice Information

 

Advertisements

One Comment Add yours

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s