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Dried Porcini Mushrooms - 1 oz

Item #: RTM208
Our Price: $6.99
 
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Description 

 

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, porcini may be featured in savory sauces to accompany meat or poultry. Excellent in risottos, omelettes, or served with polenta.

Product of Europe

Recipes

Spaghetti Con Funghi e Carciofi
This updated version of an Italian classic is perfectly suited to the modern American kitchen. The naturally sweet, delicate flavor of artichokes is the perfect counterpoint to the rich savory taste of porcini mushrooms. If you prefer a vegetarian version, just replace the veal stock with vegetable or mushroom stock.
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Potato Gratin with Fresh Wild Chanterelles
Potatoes au gratin elevated to new heights by pairing fingerlings with wild Chanterelles. A little dried porcini deepens the earthy flavors.
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Wild Mushroom & Barley Soup
A hearty soup made special with wild mushrooms, fresh or dried...a little goes a long way. Good enough to serve at a formal dinner. A cozy, comfortable rustic soup that is a base for any favorite vegetable and herb additions.
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Wild Mushroom & Pumpkin Soup
This soup makes a great Fall luncheon when the air turns brisk and the leaves turn red. Serve it with hot bread and cinnamon butter for a real treat. A tasty addition to Thanksgiving dinner.
It's so easy yet tastes so delicious. It's forest magic!
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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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Risotto with Dried Wild Mushrooms
The rich, intense woodsy flavor of this risotto dish comes from dried mushrooms. Dried porcini are traditionally used but experiment with any of your personal favorites. It makes a good first course or accompaniment to a meal of any roasted poultry or meat.
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Cornish Game Hens with Wild Mushrooms, Chestnuts & Bacon
In the autumn, when the weather cools and a sharp nip is in the air, there's nothing more satisfying than deliciously old-fashioned comfort food. This updated classic will fill the whole house with a rich, mouth-watering aroma as it gently warms the kitchen.

Who cares if the leaves are falling? The earthiness of wild mushrooms, the mild sweetness of chestnuts and the savory flavor of braised game hens remind us that fall is the season when the summer's bounty is ready to enjoy with friends and family.
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Porcini-Oregon White Truffle Butter
Compound butters, like this one are extremely versatile to have on hand. Once you make it, it keeps well and can be frozen. You can put a dab on a grilled steak or fish, add it to baked or mashed potatoes, or crown some cooked vegetables with it. It can be used to turn a simple dish to gourmet status. Spread it on toast for a quick treat!
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Wild Mushroom Barley Soup with Beef Short Ribs
Serve this soup piping hot with red wine, tossed greens, a loaf of bread, and some creamy, flavorful goat cheese. This is a sustaining, elegant, and slightly "exotic" meal.
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Triple Wild Mushroom Pizza

Who wants pizza?.

 

This "from-scratch" pizza is guaranteed to thrill both mushroom lovers and pizza lovers in general (which includes just about the entire world).

 

What makes it TRIPLE wild mushroom? Well, we've added mushroom powder to the crust, dried mushrooms to the sauce and sauteed mushrooms on top. We've kept other, competing toppings to a minimum to allow all that wonderful mushroomy goodness to shine through.

 

Take that, Old Man Winter! You're not getting any.


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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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Savory Mushroom and Gruyère Strata
This layered casserole, perfect for an easy, make-ahead brunch, but classy and substantial enough for a satisfying dinner, features savory cheeses, eggs, and a whole lot of hearty mushroom flavor.

Think of strata as nothing more than a savory bread pudding. It's easy to make and can even be prepared the night before and baked just before you're ready to serve it.

Stratas aren't as well known as other classic casseroles. Many people have never even heard of them. But stratas combine all the classic elements of breakfast - eggs, milk, bread and cheese - and you can easily add or change ingredients around to suit the contents of your pantry or your appetite!

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