info@earthy.com


Dried Euro Porcini Mushrooms A
Item #: MDP102
Our Price: $14.00
 
SELECT SIZE :  
Quantity:
More
Less
 

Description  more details

 

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

 

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.

View Recipe
Print Recipe
Bacon-Wrapped Tenderloin with Mushroom Risotto
Remember to allow at least 40 to 50 minutes for the risotto to cook. Charlie Trotter suggests partially cooking the risotto earlier in the day, using only three-quarters of the mushroom stock. Refrigerate it in the pan, then just prior to serving, return the pan to the heat. Add the remaining mushroom stock in ¼ cup additions and continue with the recipe as directed. This recipe is from Charlie Trotter's book "Charlie Trotter Cooks at Home" published by the Ten Speed Press.
View Recipe
Print Recipe
Cream of Mushroom Soup
While there may be a time and place for red cans filled with condensed cream of mushroom soup, the homemade variety is vastly superior. Take some care with the ingredients. Make certain that they're fresh, and of good quality. Then serve this soup with bottles of balsamic cream and truffle oil on the side.
View Recipe
Print Recipe
Mushroom Bread Pudding
This is another one of those wonderfully hearty side dishes that can double as a main vegetarian course. This recipe will yield 20 small puddings, so cut the recipe in half if you don't have a crowd.
View Recipe
Print Recipe

Similar Products

Dried Porcini Mushrooms - 1 oz
Dried Porcini Mushrooms - 1 oz
SKU:  RTM208
$6.99
Dried Euro Porcini Mushrooms AA
Dried Euro Porcini Mushrooms AA
SKU:  MDP202
$21.50
Dried Asian Porcini Mushrooms
Dried Asian Porcini Mushrooms
SKU:  MDP302
$12.00

Empty

www.earthy.com

HOW CAN WE HELP ?

OTHER WAYS TO SHOP

CONNECT WITH US!
SUBSCRIBE TO OUR FREE EMAIL NEWSLETTER
 
EARTHY DELIGHTS • 2871 Jolly Rd • Okemos, MI 48864 USA • tel 855.328.8732 fax 517.253.7366 • info@earthy.com