Dried Porcini mushrooms (Boletus edulis) Type A, France.

GENERAL INFORMATION:
Boletus edulis Porcini mushrooms, carefully selected, cut into slices and dried.

In the vast culinary world of edible mushrooms, only one can be called king. What Italians affectionately call the Porcini (the piglet) is a ruling class of the delicious fungi. The meat-like texture of Porcini, with its earthy and somewhat nutty flavor is unequaled among mushrooms and lends itself to countless dishes. Porcini can be found all over the world over, however American consumers have yet to fully utilize Porcini in all its forms, being mostly seen in its dried form. Nevertheless, there is much more to Porcini mushrooms than the dried bags found at the supermarket and while dried Porcini are excellent, the king of mushrooms deserves more respect.

Dried Porcini is how most consumers see these mushrooms in the supermarkets, but that is not to say they are bad. Dried Porcini have a concentrated flavor and mushroom aroma that is excellent in Risotto, soups, and some of the most amazing sauces. To prepare dried Porcini steep them in boiling water to cover until they are reconstituted. After draining the Porcini mince, them but keep the steeping liquid. This liquid adds even more concentrated Porcini flavor to the recipe, just make sure you strain it first. When buying dried Porcini look them over carefully. A bag of old, crumbly pieces and dust will be worthless A strong mushroom aroma should greet you once opening the package, if the mushrooms have no smell, then they have no flavor either. Dried Porcini should not be neglected, they may not be as versatile as fresh mushrooms, but their flavors have been concentrated to a point where they can really make a difference when going for that authentic flavor.

SERVING SUGGESTIONS:
To correctly prepare the product it should be left for a while in warm water.
Once softened, drain. Any extra water can be gently squeezed out of the mushrooms.
Can be used in the preparation of starters, first and second course dishes to which it gives an unmistakable flavor.

TO STORE:
Best stored in a fresh and dry place.
Vacuumed Bags: 2oz or 1 LB (16oz).
Product of France