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Top > Mushrooms & Truffles > Dried Exotic Mushrooms > Dried European Porcini A > Dried European Porcini A - 8 oz |
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Dried European Porcini A - 8 oz
Catalog # - DRMPORCA8
Your Price - $25.00
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Dried European Porcini A - 8 oz
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No matter what form they come in, Porcini mushrooms never
disappoint.
Delectable fresh or dried, Porcini mushrooms are among the
most sought after of all wild-harvest mushrooms. Italians
affectionately call them Porcini (the piglet), 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-harvested
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.
If you're really searching for authentic flavor, dried porcini
can make the difference. Dried Porcini have a concentrated
flavor and heady mushroom aroma that is fantastic in risotto,
soups and truly amazing sauces.
Porcini belong to the Boletus genus of mushrooms, which are
all characterized by a delectable soft, meaty flesh. While
there are several types and qualities of porcini, all porcini
are characterized by 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.
Boletus Edulis or Porcino D' Autunno (Autumn Porcino) is one
of the most sought after of all the boletes. Often referred
to as the "King", boletus edulis (called Cep in France) grows
prolifically in North America, Europe and Asia and are much
sought after by mushroom hunters wherever they are found.
Porcini are often found growing in association with certain
varieties of evergreen and hardwood trees. Porcini mushrooms
are not cultivated, but are picked straight from the forest
floor because of the symbiotic relationship formed with the
trees under which they grow.
Many Porcini are found under pine trees, poking up through the
dead needles, but in Europe and Asia, it's thought that the
best Porcini are those picked in chestnut woods. Perhaps one
day when American chestnut trees have re-established
themselves, we will be able to harvest these forest treasures
again too.
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