Delectable fresh or dried, Porcini mushrooms are among the most sought after of all wild-harvest mushrooms. Porcini means "little pigs" in Italian, 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.
With a rich, earthy flavor and heady aroma, dried porcini mushrooms may be featured in savory sauces to accompany meat or poultry. Excellent in risottos, omelettes, served with polenta or in your own favorite porcini recipes. Drying intensifies mushroom flavors, and dried porcini mushrooms are especially flavorful, and are more so than fresh porcini mushrooms.
Reconstituting dried mushrooms is a simple process. Just follow these simple steps:
1.Place the desired quantity of mushrooms in a bowl large enough to accommodate all of them (remember, they will reconstitute to 6 - 8 times their dry weight).
2.Cover them with warm water.
3.Let them sit in the water for about 30 minutes. They will gradually absorb moisture and "plump up".
Drain the mushrooms in a colander, making sure to reserve the liquid. Rinse the mushrooms briefly in cool water and drain again. They are now ready to use!
The reserved soaking liquid contains a great deal of mushroom flavor and makes an excellent addition to soups, stews and sauces. Just be sure to carefully decant it, allowing any sediment to remain in the container.
Product of Europe.