Place the dried porcini mushrooms in a bowl and cover with warm water. Set aside for 20 minutes. Drain, reserving the soaking liquid. Chop coarsely.
Heat 2 tablespoons of the olive oil in a large skillet. Add the shallots and fresh mushrooms and saute over medium heat, stirring frequently, until soft. Add the garlic and cook for about two minutes longer.
Add the chopped porcini mushrooms and the sliced artichoke pieces,continuing to stir, and cook for another minute or two.
Add the porcini liquid, demiglace and tomato sauce. Reduce heat to low and simmer until sauce begins to reduce and thicken slightly, about 6 minutes.
Remove from heat and toss with pasta and chopped parsley. Add freshly ground pepper and salt to taste.
Serve with generous amounts of parmesan cheese.
No matter what form they come in, Porcini mushrooms never disappoint.
Delectable when fresh, dried, or frozen, porcini mushrooms (boletus edulis) are among the most sought after of all the wild-harvest mushrooms. Italians affectionately call them "porcini" (piglets), 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 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.
Just the Facts, Please:
What Are Porcini Mushrooms?
Porcini belong to the Boletus genus of mushrooms (there are over 100), which are all characterized by a tender, meaty flesh. While there are several types and qualities of porcini, all porcini typically possess a big, round, fleshy brown cap that is supported by a short plump stem. The underside of the cap does not have gills, but pores that release its spores.
Porcini are often found growing in association with certain varieties of evergreen and hardwood trees. Like many other wild mushrooms, porcini mushrooms continue to resist efforts at cultivation because of the symbiotic relationship formed with the trees under which they grow. They remain a true wild mushroom, picked straight from the forest floor.
Fresh, Dried or Frozen:
What's the Difference?
If you're lucky enough to find them, fresh porcini are unsurpassed for wild mushroom texture, aroma and mouthwatering flavor. Sadly, top quality fresh porcini are hard to come by. If not perfectly fresh, porcini are frequently prone to spoilage or colonization by insects and their larva. While harmless, these creepy-crawlies can be off-putting! Consequently, Earthy Delights offers fresh porcini for sale ONLY when they are at their very best.
Fortunately, we have plenty of other options available!
Dried and frozen porcini offer the opportunity to enjoy their fantastic flavor any time of the year. And since the quality of dried or frozen mushrooms is very consistent, you always know what to expect.
Dried Porcini Mushrooms:
Great Flavor and Great Value!
If you're looking for authentic flavor in a favorite recipe, dried porcini can make all the difference. Dried Porcini have a concentrated flavor and heady mushroom aroma that is fantastic in risotto, soups and truly amazing sauces.
While dried mushrooms may at first seem expensive, when soaked in water, they will rehydrate to 6 - 8 times their dry weight! They need no refrigeration, will keep many months in the pantry (even much longer in the freezer) and are ready at a moment's notice. Last, but not least, since dried porcini are not perishable, they don't require any expensive shipping options.
Frozen Porcini Mushrooms:
Next Best Thing to Fresh
For those really special occasions, when fresh porcini are unavailable, try some of our beautiful, individually quick frozen porcini!
These little beauties (3 - 4 inches) are real porcini, boletus edulis, and are the very closest thing to fresh. In fact, once they're cooked, you may have a hard time telling the difference!
Try some of our frozen porcini mushrooms today.