Dried North American Porcini Mushrooms
Item #: MDC104
Our Price: $16.50
 
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Our fragrant and flavorful Dried North American Porcini consist of large pieces of top quality boletus edulis, sliced and dried naturally. No additives or preservatives - just great mushrooms.

If you're looking for authentic flavor in a favorite recipe, good quality dried mushrooms can make all the difference. Dried boletus edulis, also known as porcini or cepes, have a concentrated flavor and heady mushroom aroma that is fantastic in risotto, soups and truly amazing sauces.

Ingredients: Dried porcini mushrooms (boletus edulis)

Product of US or Canada

 

 

 

Find delicious recipes, visit the Earthy Delights Blog!

Recipes

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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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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Malfatti with Wild Mushroom & Truffle Sauce
Small, soft dumplings of one kind or another have held an important place in Italian cuisine for a long, long time. There are many regional variations; gnocchi, gnudi, cavatielli and malloredus to name but a few. Our version is quite simple, comprised mainly of ricotta cheese and eggs, with a little finely grated parmesan cheese and fresh parsley and just enough flour to help hold everything together. This recipe is meant to be a guideline, but there is plenty of room for experimentation. Cooking should be fun, so feel free to use your imagination and creativity and make this wonderful dish your own.
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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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