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Bag of dried Italian porcini's

I recently returned from a trip to Italy, and I brought back with a me a bag of porcini mushrooms. They are large in size and dried. And ready to be eaten.

Any reciple suggestions?

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  1. I have dried porcinis from Italy and shiitakes from Vietnam & China: they all last a long, long time, either in the freezer or pantry. I add to soups and sauces as needed.

    1. Mushroom risotto. Use the reconstituted porcinis and a combination of whatever fresh mushrooms you can find - shiitake, oyster, cremini, whatever. Be sure to rehydrate the porcini in chicken stock and use that stock as part of your cooking liquid, leaving behind the gritty sediment. Oh yeah, and lots of Parmesan at the table.

      1 Reply
      1. re: chazzer

        Risotto or pasta would be my suggestion too. I don't rehydrate in chicken stock, though. I use water, and separate chicken stock for the risotto. Definitely use the soaking liquid either way. Just remember to lift the mushrooms out of the liquid, rather than pour, to avoid grit!

      2. I secind the risotto, but it may be better in the fall. Risotto with porcini is traditionally eaten then. Also, my mom makes a wicked porcini tomato sauce. When she reconstitutes the procini for the tomato sauce, she keeps the liquid, puts it through a filter (coffee or other) and adds some to the sauce for an extra mushroom flavour. This sauce is delicious with homemade tagliatelle. She uses water for this, but for risotto, she uses some of the hot chicken broth and does what chazzer suggests.

        1 Reply
        1. re: itryalot

          Marcella has a wonderful porcini tomato sauce recipe - something along these lines:

          Saute 2T of minced shallots in 2T butter and 1T vegetable oil, until soft, add one can of San Marzano tomatoes, chopped (I think the whole ones taste better, and so chop them myself) and one oz of dried porcini, reconstituted in 2 cups warm water, also add the strained liquid, some salt, bring to a boil and simmer for about 40 minutes. I like to add some chopped parsely at the end, and of coarse grated parmesan. I think this goes best with penne or another tubular pasta.

        2. Just last night I made a batch of meatballs with porcini in a porcini cream sauce. It was great. I made the meatballs like I usually do, adding some chopped onion and garlic, eggs, breadcrumbs, grated parmesean, sage and thyme, and some chopped reconstituted porcinis. I browned them and then made the sauce in the same pot.
          For the sauce, brown onion, garlic add chpooed porcini, dijon mustard, alittle tomato paste, splash of good sherry, the water left over from reconstituting the mushrooms, and beef broth. Then I added alittle cream to finish off the sauce. Add the meatballs to the sauce and simmer for 30-45 minutes. I served them with egg noodles. (Started with Nigella Lawsons watermelon and feta salad which was perfect before the meatballs).
          We also love veal chops with porcinis.

          1. Either epicurious or soupsong has a great soup recipe with pearl barley, pancetta, and chard. It's really yummy.

            1. I grind them in a spice grinder for a porcini powder of sorts; it provides a great pervasive flavor to soup bases (ie, mushroom soup), risottos, anything where you're sweating mirepoix/other roots before adding a liquid. trick i learned from a chef buddy of mine.

              2 Replies
              1. re: HeelsSoxHound

                GRIND THEM IN A SPICE GRINDER AND SEASON A FILET STEAK BEFORE GRILLING . NICE

                1. re: FAL

                  Oooooooh - now that's intriguing.

              2. Mushroom Lasagna: Make filling with chopped reconstituted porcini, buttons, oyster or whatever other mushrooms you wish and sautee with sage and a little ham, wine (you know). Make a bechamel and reduce the filtered porcini stock into the bechamel. Assemble (with cheese), bake and enjoy.