Description
Drying makes porcini better. The flavor concentrates into something deep, nutty, and heavily savory, which is why dried porcini stays a staple even where the fresh ones grow. Ours are foraged in the Pacific Northwest. A small handful carries a whole pot.
Soak them, strain the liquid, and use both. Or skip soaking entirely and grind them to powder in a spice mill – a spoonful stirred into a ragù, a burger mix, or a pot of beans does more than a stock cube ever will. Good in risotto, pasta, polenta, and braises.
Ingredients
Dried porcini mushrooms.
Allergens
Free of all nine major U.S. allergens.
Certifications
cRc Kosher Certified.
Storage
Store tightly sealed in a dry place. Dried mushrooms keep well but take on moisture easily.
