Description
WILD Boletus. Most people know this as Porcini or Penny Bun. This is one yummy mushroom, no matter what name you call it. Foraged in the wild throughout the Pacific Northwest and many parts of Europe (sorry, we just can’t keep up with the demand with a single origin foraging).
Another highly prize gourmet mushroom and a must have for any food lover. Porcini is a highly versatile mushroom, commonly used in soups, sauces, stews, risotto, and in braised meat dishes.
Porcini has an amazing creamy, buttery, and nutty fragrance. A properly dried Porcini will never smell woodsy or earthy or overly strong. It should have a deep and creamy and buttery fragrance, but never like wet earth or dirt.
We love the big pieces of porcini, they are perfect in sauces, but even better if you fry them up in butter until slightly crispy around the edges. Oh so so good.
To re-hydrate: soak in cold water for 5 -10 minutes.
Absolutely no sulfite.
Wild harvested porcini, They don’t get fresher than this.
Fun fact: Did you know that porcini is high in Vitamin D ? Even more fun is when you expose the porcini to direct sunlight, even when dried, porcini absorbs and retains additional Vitamin D? And yes, mushrooms are a great source of vitamin D, particularly for any vegan or vegetarian who can’t get enough from animal sources or for those of us during the winter months in the dreary wet west coast.
Just can’t be bothered with re-hydrating? Easy. Got a toaster oven and a spice grinder? Lay the porcini slices in 1 single layer and toast in the toaster oven for 3-5 minutes in the middle of the rack. Check at 2 minute mark. The goal is to bake them until a bit crispy, let cool and then pulverize to a powder. Store the porcini powder in a tightly sealed jar and sprinkle them on dishes for the additional umami.