Dried Porcini Mushrooms have a chewy texture and a strong nutty-woodsy, sweet, and meaty taste. These sliced dried Porcini mushrooms are a rich brown colour with hints of yellow. Porcini mushroom flavours are actually enhanced when the mushrooms are dried in much the same way as sun-dried tomatoes flavours are.
Dried Porcini Mushrooms are amazingly good value for money when you compare the price to when they are fresh. When dried, the flavour is not only retained, but they are also intensified.
Porcinis like most wild mushrooms can be substituted into any recipe. The authentic flavour of these mushrooms is especially popular in Italian cooking where Porcinis are added to risotto, pasta, sauces, soups, casseroles, and stuffing.
Have a look at the video below, using dried Porcini Mushrooms and Urbani White Truffle Oil
You can also take a look at the video below on how to cook Creamy Fettuccine with Dried Porcini Mushrooms.
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Creamy Fettuccine with Dried Porcini Mushrooms
1/2 Cup Boiling Water
1/4 Cup Dried Porcini Mushrooms (About 1/4 Ounce)
12 Ounces Uncooked Fettuccine
1/2 Cup Whipping Cream
3/4 Teaspoon Salt
1/4 Teaspoon Freshly Ground Black Pepper
6 Tablespoons Grated Parmigiano-Reggiano Cheese
2 Tablespoons (1-inch) Cut Fresh Chives
1. Combine 1/2 cup boiling water and mushrooms in a small bowl; cover and let stand 30 minutes or until soft. Drain through a sieve over a bowl, reserving soaking liquid. Finely chop mushrooms.
2. Cook pasta according to package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 1/4 cup pasta water.
3. Combine mushrooms and cream in a medium saucepan over medium heat; bring to a simmer. Stir in salt, pepper, and reserved mushroom soaking liquid; simmer 5 minutes or until slightly thickened. Add pasta and reserved 1/4 cup pasta water to pan; toss well to coat. Sprinkle with cheese and chives. Serve immediately
If you liked our Dried Porcini Mushrooms, then you’ll love our range of Dried Mushrooms.