Appennino Food Dried Porcini Mushrooms "Extra Grade"

Appennino Food Dried Porcini Mushrooms "Extra Grade"Appennino Food Dried Porcini Mushrooms "Extra Grade" 3. 5oz (100g) Appennino Food Dried Porcini Mushrooms "Extra Grade" are a true embodiment of the Italian culinary tradition and a celebration of Italy's rich gastronomic heritage. Meticulously selected to ensure that you receive only the largest, whole slices, these porcini mushrooms present a light color and an intense aroma, a testament to their quality and the deep, earthy flavors they are ready

Appennino Food Dried Porcini Mushrooms "Extra Grade" 3.5oz (100g)

Appennino Food Dried Porcini Mushrooms "Extra Grade" are a true embodiment of the Italian culinary tradition and a celebration of Italy's rich gastronomic heritage. Meticulously selected to ensure that you receive only the largest, whole slices, these porcini mushrooms present a light color and an intense aroma, a testament to their quality and the deep, earthy flavors they are ready to impart to your dishes. These culinary jewels are a must-have in any pantry, capturing the robust, earthy essence of fresh porcini mushrooms. Simple to prepare, they spring back to life after just 20 minutes of rehydration, bursting with all the rich, woodsy flavors and aromas you expect from freshly foraged porcini mushrooms.

Whether you're crafting a luxurious risotto, enriching a hearty stew, or garnishing an elegant dish, these Dried Porcini Mushrooms are the secret ingredient that will elevate your dishes.

Ingredients: dried porcini mushrooms (Boletus edulis and allied species).

Weight: 3.5oz (100g)

Product of Italy

Recommended Recipe - Risotto with Porcini Mushrooms

Rehydrate the dried porcini mushrooms in lukewarm water for at least 20 minutes. In the meantime, finely slice an onion and fry it. For a tastier version, substitute the onion with a sauté of garlic, parsley and extra virgin olive oil. Add the drained porcini, let them cook for a few minutes, then pour the rice into the pan. When warm, deglaze with a glass of white wine and leave to simmer. Cook the rice on a low heat by adding first the water in which you soaked the porcini mushrooms (remember to save it) and then, little by little, some hot stock. When the risotto is ready, remove it from the heat and add a knob of butter and some grated Parmigiano Reggiano. Stir until creamy, then add some freshly chopped parsley.

As a substitute for Fresh Mushrooms, dried mushrooms are certainly a good and fast alternative. 

A few tips:

• Soak the dried mushrooms in warm water for 20 minutes before use. Then rinse them under running water and squeeze them out.
• Store the remaining liquid for use in cooking.
• Use 10–15 g of dried mushrooms per serving.