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Dried Porcini Mushrooms - 1 oz
Item #: RTM208
Our Price: $6.99
 
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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 China

 

Find delicious recipes, visit the Earthy Delights Blog!

Other Items In This Category

Recipes

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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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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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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Polish Mushroom Soup (Zupa Grzybowa)
This beloved mushroom soup is traditionally made with Polish borowik mushrooms and is served on Christmas Eve. Dried porcini, cepes or boletes make a very close substitute and are readily available any time of the year.

Of course, there are a many versions of this soup as there are Polish cooks (and their numerous descendants). Here is our recipe, which we think is a very nice version indeed.

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