Dried Wild Porcini mushroom 3lbs

• World’s most popular wild mushroom for taste and versatility
• In England called Penny Bun (resembles a small bun sold for a penny)
• aka cepe, botelus, king bolete
• Broad, round, brown cap with a firm bulbous stem
• Rich, nutty, earthy flavour
• Meaty, creamy texture

How to Use

• Versatile
• Grill with truffle oil
• Layer with sliced potatoes and bake
• Sauté, roast, grill
• Add to stew, risotto, soup, pasta
• Pairs well with steak

Health Properties

• Contain protein, vitamin D, potassium, selenium

Storage

• Store in a sealed container in a cool, dark place indefinitely

Availability:Year round

How to dehydrating dried mushrooms

Step 1

Put the dried mushrooms in tepid water for at least 15 minutes, depending on how thick the dried mushroom is.

Step 2

Vigorous swishing after 5 minutes of soaking allows any sand or particles to loosen, fall, and settle to the bottom.

Step 3

When the mushrooms are soft and pliable, gently lift the mushrooms out of the water.

Step 4

Strain this water through a fine sieve. The clean stained mushroom water can be added to stock or used in a sauce.

Step 5

Your clean, rehydrated mushrooms are plumed and ready to cook.

After this process, chop and use the rehydrated mushrooms as you wish. Now they are ready for a quick saute in butter or olive oil alone or with some garlic, shallot, or onions.  After this they can join whatever dish you want, be it a mushroom sauce for steak, pasta sauce, into a quesadilla, onto browned chicken, chops or whatever your fancy takes you.