Chieftain^® Wild Rice Company

PORCINI, KIBBLED (OG)

Description:

Porcini (pore-CHEE-nee) mushrooms are one of the most popular mushrooms throughout Europe and the United States. This king of the culinary world of edible mushrooms is unequaled in taste, texture and versatility.  Porcini mushrooms are available from many origins including Europe, China, the United States, Chile, South Africa and Russia.  Porcini in Italian means little piglets, a name given to them because of their fat stems.  Found under conifers or deciduous trees, Porcini are also known as Cepe or Bolete mushrooms.  The cap of this mushroom is mostly reddish-brown, fading to white in areas near the margin; the color continues to darken as it matures. The stalk is thick and rather large in comparison to the cap.  The meat-like texture of the Porcini and its earthy and somewhat nutty flavor combined with a woodsy aroma lends itself to countless dishes.  Dried Porcini mushrooms have a concentrated flavor that is excellent in soup, sauces, stew and risotto.  Delectable in Italian cuisine, Porcini can be substituted in any recipe calling for mushrooms.  Dried Porcini are very cost-effective as the flavor is very concentrated. Porcini is graded by size, color, aroma, and variety.  Kibbled Porcini comes as 1/4" diced pieces.

Suggested Use:

Use a little less of the Porcini than other mushrooms in recipes since the flavor is thick and resonant.  Save the water after reconstituting dried Porcini to use in sauces and for flavoring stew or soup, this adds a more concentrated flavor to your recipe.  Porcini mushrooms are excellent in beef stroganoff and other tomato or pasta dishes.  Porcini are appreciated for their meaty texture and interesting flavor.  Try roasted venison with Porcini, Porcini Parmesan, and Porcini pudding, braised veal shanks with Porcini, or Porcini and wild rice. To reconstitute, place desired amount into a bowl, cover with hot tap water and let soak for 20 to 30 minutes, then add to recipe and cook as required.  One ounce dry reconstitutes to 3-4 ounces.   

Substitutes: Portabella, Chanterelle or Oyster Mushrooms.