Porcini Mushrooms

Porcini mushrooms are well suited for cooking methods such as roasting, grilling, sautéing, and braising. They can be used fresh or dried and rehydrated when needed. When using dried, the mushrooms should be steeped in hot water for about twenty minutes to rehydrate, and it is recommended to use the water the mushrooms steeped in for additional flavor. In fresh or dried form, Porcini mushrooms can be cooked and added to pasta, rice, on top of a pizza, soups, stews, sauces, and served over meat dishes. In addition to chopping or slicing, Porcini mushrooms can be blanched in salads, minced and spread over bruschetta, or pickled. Porcini mushrooms pair well with parsley, thyme, oregano, leafy greens, arugula, dried fruit, fresh cow and sheep’s milk cheeses, meats such as fish, chicken, short ribs, lamb, or steak, risotto, tomatoes, garlic, onions, olive oil, rice, and noodles.