Dried European Porcini
Porcinis excel in their dried form because they have a uniquely pungent and wonderfully concentrated flavor, thus being economical for cooking and delicious for use in soups, sauces, stuffings and stews. Dried porcini can be substituted for any mushroom in any recipe. Typically a smaller amount of dried porcini may be used in recipes than other mushrooms due to its intense flavor. Some mushroom enthusiasts keep their dried porcinis on a string, using a little at a time for the soup pot and when all are gone, have then cooked the string. Though the flavor is naturally not so strong, it definitely carries the distinctive Bolete taste.
Far West Fungi creates this line of dried mushroom by air-drying a select portion of its fresh organic and wild foraged mushrooms. All drying is done in-house at our own commercial kitchen, where great care is taken to preserve the natural essence of the mushroom. The result is a powerful, concentrated mushroom product, free from sodium, preservatives, or any other additive. It’s simple and pure: mushroom essence and nothing else.
Dried mushrooms can be reconstituted in any kind of warm liquid (wine, broth, cream, ect.) for 15 - 20 minutes, and then used in any application in which fresh mushrooms are called for. Try them as a base for soups and sauces, combine with eggs in a scramble or omelette, cook into a risotto, or toss with pasta.