You Better Boletus

Porcini Mushrooms

A member of the genus Boletus, the Porcini Mushroom is popular in both French and Italian cuisines for its deeply nutty, savory flavor, but adoration of its chewy texture and hearty mouthfeel span the globe.  A good meat-substitute in pastas, risottos, soups, and stir fries, Porcini Mushrooms are a treat for vegetarians and omnivores alike!

Rinse mushrooms in plenty of cold water, draining well and letting them air-dry.

Pour hot water over dried mushrooms and steep for up to half an hour or until soft.

Steeping times will vary by mushroom variety and size.  On average, one half ounce of dried mushrooms reconstitutes into two and a half ounces of hydrated mushrooms.

To keep dried mushrooms fresh, store them in an airtight container in the pantry or freezer.

Once re-hydrated, dried mushrooms can go just about anywhere fresh mushrooms can. Stir them into rice dishes or stir-fries. Add them to pasta sauces, marinades, or pizzas.