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Dried Porcini Mushrooms

I have just acquired a bag of dried porcini mushrooms. They smell amazing!! Since I don't normally cook with porcini, I don't really know what to do with them. I was thinking of making some roasted garlic mashed potatoes with some of the mushrooms.

Any other ideas? Please share.

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  1. Mushroom ravioli or a risotto.

    What about also including some fresh portobello bits? I like the combination of dried with a little fresh.

    1 Reply
    1. re: Cinnamon

      Risotto is great, even added to a great wild rice is a favorite of mine.

      Ravioli is a great idea,

      Fritatta is amazing

      But a simple pasta dish with wild mushrooms, use the porcinis, some portabellos and some shitakis, a rich beef broth, some wine, carmelized onions and some fresh parm with some linguini. Amazing dish. Some fresh rosemary and a little garlic also make the dis great.

    2. they're great at bumping up flavor, for risotto or even mushroom soups and sauce. strain the soaking liquid and add that to whatever you're making.

      1. Early this year I made porcini butter from “Fish Without a Doubt” as part of a preparation for baked scallops. The scallops were just extraordinary, and the porcini butter so good I’ve been using often to perk up simply broiled or baked fish fillets.

        Here’s my report on the scallops, as well as reports from others who tried it:


        To make the porcini butter, grind ¼ cup of dried porcinis in a spice grinder and combine it with1 stick of softened butter, 1 teaspoon of truffle oil, ½ teaspoon of sherry vinegar, and salt and pepper. Set aside at room temperature for about an hour to give the flavors a chance to develop. I rolled the leftover butter into a log for easy slicing and put it in the freezer where it kept very well for as long as it lasted—which wasn’t very long.

        1 Reply
        1. re: JoanN

          Mushroom butter is great on Steak too. Simple and so good. Thx Joan N for bringing that up. It is very simple and so good. Even without the truffle oil. I used walnut oil for mine.

        2. Reconstituted in chicken stock and then blended with some cream, shallots and garlic, they make a beautiful sauce for pasta or grilled chicken.

          1 Reply
          1. re: JungMann

            I too enjoy making a porcini cream sauce for pasta or chicken (either grilled or pan sauted cutlets). I also like serving it in a chicken cutlet sandwich with baby greens and the porcini cream sauce poured on top.

          2. caramelized porcini on onion puree with shaved parmigiano - makes a fantastic savoury puff pastry and there is always porcini risotto. They DO smell amazing don't they?

            1. Dried porcini smell so good I wish they could be made into a potpourri! I guess non-Chowhounds wouldn't get it, though. I use mine for a grill rub, grind them with s & p, and some combination of dried garlic and onion, dried thyme, smoked paprika, cayenne or even cocoa. Fantastic. I am under ordes from friends to it include it in my Christmas gift baskets each year. If only they knew how easy it is.

              1. Oh my, I love them. BJs sells them in a largish container for under $10. I throw them in almost anything. The best part is that you can use the liquid you've reconstituted (is that the right word?) them in to make a reduction.

                But I'll add them to almost any pasta dish, mac and cheese, risotto, stews, chicken dishes. I like to re-hydrate (I guess that's the right word to use) them and use them in a red wine reduction for steaks.

                1. I use my small individual crocks and make and layer in with the sauteed mushrooms with onions and fennel on the bottom (thin layer) then the mashed potatoes, then a layer of mushrooms, then mashed and topped with some good gruyere and served per plate. They are easy and a great side dish. I make them for holidays a lot. I love to make sure I add some fresh herbs sometimes scallions in the potatoes and sour cream to even make it more rich and decadent.

                  6 Replies
                  1. re: kchurchill5

                    That sounds amazing. Can I ask - do you serve as described in your post or is there any time under the broiler to melt cheese?

                    1. re: knet

                      Here is the complete recipe.

                      4 cups thin sliced mushrooms, use any mix you like. I have used all porcini, porcini
                      and crimini. What ever you have on hand.
                      1 small fennel bulb thin sliced
                      1 medium white onion chopped
                      1/2 cup sherry wine
                      I like to use 1garlic clove minced (optional)
                      1 teaspoon fresh thyme (rosemary I have also used and works well)
                      Butter and olive oil to saute the mushrooms
                      6 cups mashed potatoes
                      I'm sure you have a favorite mashed potato recipe so I will skip that. However I do
                      add some sour cream and fresh scallions to add a little more richness and flavor,
                      but that is optional.
                      Grated gruyere about 2 cups

                      This recipe makes 6. Make the potatoes and set to the side and keep warm. Saute your garlic, onion and mushrooms in the olive oil and butter. Add some sherry wine and let the wine reduce, s/p and thyme. Now spray your ramikens or small crocks with pam or butter well, either works. Layer the mushrooms, then the potatoes, then mushrooms and potatoes. Top with the grated cheese and then bake for about 20 minutes in the oven. Everything is already warm. All the flavor mix and the cheese melts. You can even brown it more by putting it under the broiler. But it usually brown up nicely just in the oven. I baked at 400.

                      You can easily make these ahead as I have done many times and then baked the next day. I let them warm up a little close to room temp and then bake at 350 for about 40 minutes.

                      Apologies for not posting the whole recipe above. It really is fun. One of my friends said I need to do a layer of cheese in between but never have, I love the mushrooms too much.

                      Another fun dish. Same concept but I have done this also and got rave reviews.
                      Sauteed spinach and onions, then top with diced tomatoes and breadcrumbs, then the potatoes, then spinach and onions, tomatoes and breadcrumbs, potatoes, then cheese, but I used parm for this. Another easy dish, similar presentation. Just bake and serve.

                      1. re: kchurchill5

                        That sounds yummy, kchurchill. Just to clarify, are these all dried mushrooms (soaked before use) or are some or all fresh?

                        1. re: Cinnamon

                          Crimini fresh, button if you want fresh, Porchini usually dried, where I get them, shitaki usually fresh. If dry, just re-hydrate first and then saute. I liquid from re-hydrating is very flavorful and use can use that in the dish or freeze it for a mushroom soup later on or any mushrooms dish.

                          I try to use any mushrooms at the market but sometimes I just combine a few. I have found porcini, crimini and shitaki make a great mix of wild mushrooms but it is still good whatever you use.

                        2. re: kchurchill5

                          This recipe is underway at moment. If you happen to be online, the cook wants to know if the fennel goes in with the garlic, onions and mushrooms - or what?


                          (EDITED TO ADD: When cooking, this seems to share some of the less than desirable characteristics of fish sauce. I think it's the shrooms and sherry. I'm glad I know that they're cooking or my nose would be confused about exactly what was going on in the kitchen!)

                    2. grind some into powder and rub on a nice steak before grilling/frying it.

                      1. We add dried porcini mushrooms or powdered form to eggs and egg bakes.
                        Love them in any cream based soup
                        Excellent on pizza

                        1. I use them whenever we have duck - make stock out of the carcass and then use the dried porcinis to make Duck and Porcini soup. Sometimes I'll add white beans and kale for a more complete meal; or I'll add lots of sherry before serving for something more decadent.