Dried Porcini Mushrooms

About

Porcini can be found in the wild during late summer and autumn in the Alpine regions of Italy and France (where they are known as ceps). As the mushrooms are available for a very limited period each year the dried variety are a popular substitute. They have a beautiful earthy aroma and rich flavour, and as they are much more intense than fresh porcini, a little goes a long way.

They are wonderful in risotto, pasta dishes, sauces, hearty stews and soups.

Information

Other names: Cèp, Boletus Edulis

Translations: Žāvēti Porcini Sēnes, Džiovinti Porcini Grybai, Ciuperci uscate Porcini, Osušeni vrganjima, Khô Porcini Nấm, Suszone borowiki, Gedroogde Porcini Paddestoelen, सूख Porcini मशरूम, Cogumelos secos Porcini, Сушеных белых грибов, Αποξηραμένα μανιτάρια Porcini, المجففة Porcini الفطر., 마른 버섯 Porcini, Sušené hříbky, Гљиве сушене Вргањ, Tuyo Porcini mushrooms, 牛肝菌干, Bolets seques, Suhe gobe jurčki, Sušené hríbiky, Funghi porcini secchi, פטריות פורצ 'יני מיובשות, Torkade porcini, Jamur porcini kering, 乾燥ポルチーニ茸, Cèpes séchés, Getrocknete Steinpilze, Tørrede Porcini Svampe, Tørket porcini-sopp, Setas secas, Сушених білих грибів, Kuivattuja Porcini sieniä, Сушени гъби Porcini

Physical Description

A rich meaty flavored mushroom that has a large, round cap, pale yellowish brown to dark reddish brown in color, that grows 2 to 12 inches in width and may reach several pounds in weight. As the mushroom matures and turns darker in color, pores develop on the underside of the cap that become yellow in color.

Colors: Brown

Tasting Notes

Flavors: Earthy, savory

Mouthfeel: Meaty

Food complements: Soup, Meat

Wine complements: Dolcetto, Syrah

Substitutes: Other mushroom varities, Baby portobellos

Selecting and Buying

Seasonality: january, february, march, april, may, june, july, august, september, opctober, november, december

Peak: june, july, august, september, opctober, november

Choosing: Choose those that are fresh looking and have firm caps and stems, avoiding mushrooms with shriveled caps, dried stems or noticable blemishes.

Buying: Some grocery stores, gourmet and French food stores, health food stores and on line.

Procuring: Common to France and North America, they are foraged in the forest.

Preparation and Use

The mushrooms can be broiled, sautéed, stewed, or baked as ingredients with other foods.

Cleaning: To prepare the dried mushrooms for cooking, soak for about 15 minutes in boiling water before use to rehydrate them (do not discard the soaking liquid which is useful for soup and sauce bases, or as a substitute to stock in risottos).

Conserving and Storing

Dried mushrooms may be stored indefinitely. Best to put them in a cool, dark place.

Social/Political

Common to France and North America

History: The name Porcini comes from porcinus, which means ‘like a pig’ (porcus), perhaps because the mushrooms are fat like little pigs. In England, porcini were known as Penny Buns, but these days most people know them by their French name, ceps.