Dried Euro Porcini Mushrooms A
Item #: MDP102
Our Price: $14.00
 
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Dried European Grade A Porcini have a rich, intense porcini flavor that is perfect for soups, stews, sauces and other prepared dishes. Grade A generally consists of smaller pieces than Grade AA and is of somewhat darker color, but is perfectly suitable for almost any preparation. In fact, many of our customers prefer it to Grade AA!

 

Delectable fresh or dried, Porcini mushrooms are among the most sought after of all wild-harvest mushrooms. Italians affectionately call them Porcini (the piglet), so-called for their plump form as they are found on the forest floor. In France they are known as Cepes; to the Germans they are Steinpilz.

Because of their remarkable flavor and meaty texture, Porcini mushrooms are one of the most highly prized wild-harvested mushrooms in the world. The robust, earthy flavor of Porcini lends itself to countless dishes from savory sauces for meat or poultry to pastas, omelets and polenta.

If you're really searching for authentic flavor, dried porcini can make the difference. Dried Porcini have a concentrated flavor and heady mushroom aroma that is fantastic in risotto, soups and truly amazing sauces.

Product of Europe

 

 

Find delicious recipes, visit the Earthy Delights Blog!

Recipes

Chicken Wellington
This stunning variation on the classic Beef Wellington features a boneless breast of chicken, topped with a mushroom-pâté mixture and paper thin-slices of cured duck prosciutto, all enveloped in a tender, flaky puff pastry crust.

While it may seem intimidating, this recipe is not all that hard to make. Broken down into several simple steps (several of which can be done in advance), it's actually quite easy to prepare. Whether you choose to serve it with or without a sauce, the result is an amazing dish that will wow your dinner guests and earn you rave reviews.

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Chestnut, Porcini Mushroom & Pancetta Pasta
Porcini mushrooms, pancetta and pasta pair up nicely with tender, savory chestnuts in this mouthwatering dish.

Submitted by Elaine Conte

Honorable Mention 2015 Chestnut Recipe Contest
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Spaghetti with Mushroom Cream Sauce
The dried porcini mushrooms in combination with full-flavored fresh mushrooms make this pasta deliciously luxurious. You can be creative and add any mushrooms you like. The Marsala and beef stock enrich the sauce. Substitute a vegetable stock if you prefer a vegetarian pasta.
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Loin of Pork Stuffed with Porcini
A departure from the usual bread stuffing, this mushroom stuffing gives it a "special" flair, but the process is still simple enough that you won't be spending all day in the kitchen.

This recipe is modified from one produced by Jennifer Paterson and Clarissa Dickson Wright.
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