Urban Platter Sun-Dried Italian Porcini Mushrooms presents a burst of intensely rich, and earthy flavor added to any savory dish.
Boletus edulis, wild mushroom found predominantly in Italy. Caps grow from 1 to 10″ in diameter. Porcini mushrooms have a very earthy flavour. They are hard to find fresh in India but widely available dried. Dried mushrooms should be reconstituted in warm water for at least 20 – 30 minutes before using. Strain and reserve the soaking liquid to add additional flavour to your dish. Make sure to leave any sediment in the bottom of the bowl. Its is a condiment from Italy which can be added to warm pasta, or used on toasted slices of bread as an appetizer. Urban Platter Porcini Mushrooms are still dried in the old traditional Italian way. Packed in an elegant jar you can first appreciate the size and quality of these mushrooms and later appreciate their unique flavour in cooking. The mushrooms should be rinsed and cleaned of any dirt before use. To bring out the aroma of the porcini mushrooms, you need only to soak them in a mixture of milk and warm water. Excellent for risotto or pan-fried, they are great combined with prestigious white Alba truffle. You can also make excellent Umami Vegetable Stock using these.
How to Cook Porcini Mushrooms:
Fungi porcini, with their meaty texture, pronounced flavour, and heady, earthy fragrance, are by far Italy’s most valued wild mushrooms, you can grill them, use them to top pizzas, make sauces with them, and more. Here are three ways to make them:
1) If the caps are large, around 4-6 inches in diameter, you can make Grilled porcini mushrooms; there was a time when a grilled porcini cap was called a “poor man’s steak.” Remove the stems, which are perfect for making sauce. Rub the caps with a slice of lemon, cut slits into them with the tip of a sharp paring knife, and insert slivers of garlic and nepitella (or thyme) leaves to taste. Give them an initial blast of high heat, and then raise the grill from the coals, and turn them several times. When they are done, transfer them to a serving dish, add a few drops of melted butter or olive oil, salt and pepper to taste, and serve. They are wonderful with grilled steak, and even better if served directly on top of the steaks.
2) You can also fry porcini: Cut them lengthwise into 1/4 inch-wide slices, dredge the slices in flour (if the flour doesn’t stick, dip them first in cool water, pat them dry and then dredge them in flour), then dip the floured slices one at a time in chilled water to barely dampen the flour (this serves to make them crunchier — do not soak them), and fry them in hot oil until golden brown. Drain on absorbent paper, sprinkle with salt, and serve immediately. This will also work well with other kinds of flavourful, meaty mushrooms.
3) This recipe below, for stewed porcini mushrooms, is a simple way to stew them for use either as a pasta sauce, a side dish to accompany a substantial main course, or a topping for crostini, as an antipasto appetizer.
In Tuscany, where porcini mushrooms are abundant, they are traditionally sauteed together with a form of wild mint known as nepitella, or mentuccia. Since that can be impossible to find elsewhere, you can substitute thyme, or just use flat-leaf parsley instead.
Stewed Porcini Mushrooms:
What You’ll Need:
1/4 cup – Olive oil.
2 cloves- Garlic, peeled and finely minced or crushed.
1 sprig- Of fresh nepitella (or thyme), leaves removed from stem and stem discarded.
1 pound- Porcini mushrooms, cleaned (clean vegetable brush to remove any visible dirt) and cut into 1/4-inch thick slices (both stems and caps)
1 ripe- Plum tomato, cored and diced
1 medium-large- Carrot
1 tablespoon- minced fresh flat-leaf parsley, as garnish (optional)
How to Make It:
Sauté the garlic and nepitella (or thyme or parsley) in the olive oil in a heavy bottomed pan for 1-2 minutes over medium heat, or until it turns just pale golden.
Add the mushrooms, increase the heat to high, and cook, stirring, until the mushrooms have given off their water; reduce the heat to low, add in the sliced Carrot, stir in the tomato, and simmer for about 30 minutes (this gives the tomato the time it requires to cook down into the sauce).
Should the mushrooms begin to dry out, sprinkle them with white wine or broth.
In this case, use parsley rather than nepitella in the cooking, and cook until the mushrooms have reabsorbed their juices and are fork-tender, adding a splash of white wine, if desired. This recipe, with or without tomato, will also work with other flavourful mushrooms.
The mushrooms should be rinsed and cleaned of any dirt before use. To bring out the aroma of the porcini mushrooms. Soak these divine mushrooms in warm water for 20 minutes before decking your dish.
Dried Porcini mushrooms can be used in a variety of preparations, from soups and casseroles to sauces, rice, pasta dishes, risotto or pan-fried, they are great combined with prestigious white Alba truffle.