PORCINI B ( CEPES ) MUSHROOM - Gluten Free

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PORCINI B ( CEPES ) MUSHROOM - Gluten Free

PORCB-1

Description:

Temporarily Unavailable...  Porcini (pore-CHEE-nee) mushrooms are one of the most popular mushrooms throughout Europe and the United States. This king of the culinary world of edible mushrooms is unequaled in taste, texture, and versatility. Porcini mushrooms are available from many origins including Europe, China, the United States, Chile, SouthAfrica, and Russia. Porcini in Italian means little piglets, a name given to them because of their fat stems. Found under conifers or deciduous trees, Porcini are also known as Cepe or Bolete mushrooms. The cap of this mushroom is mostly reddish-brown, fading to white in areas near the margin; the color continues to darken as it matures. The stalk is thick and rather large in comparison to the cap. The meat-like texture of the Porcini and its earthy and somewhat nutty flavor combined with a woodsy aroma lends itself to countless dishes. Dried Porcini mushrooms have a concentrated flavor that is excellent in soup, sauces, stew, and risotto. Delectable in Italian cuisine, Porcini can be substituted in any recipe calling for mushrooms. Dried Porcini are very cost-effective as the flavor is very concentrated. Porcini are graded by size, color, aroma, and variety. Porcini, grade B have mixed large and small pieces.

Ingredient Statement:

Porcini Mushrooms.

Contains Naturally Occurring Sulfites.

Use a little less of the Porcini than other mushrooms in recipes since the flavor is thick and resonant. Save the water after reconstituting dried Porcini to use in sauces and for flavoring stew or soup, this adds a more concentrated flavor to your recipe. Porcini mushrooms are excellent in beef stroganoff and other tomato or pasta dishes. Porcini are appreciated for their meaty texture and interesting flavor. Try roasted venison with Porcini, Porcini Parmesan, and Porcini pudding, braised veal shanks with Porcini, or Porcini and wild rice. To reconstitute, place the desired amount into a bowl, cover with hot tap water and let soak for 20 to 30 minutes, then add to the recipe and cook as required. One ounce dry reconstitutes to 3-4 ounces.

Substitutes: Portabella, Chanterelle, or Oyster Mushrooms.

Recommended Preparation Instructions:

These are wild mushrooms, they may have stones embedded in their flesh. To help dislodge the stones, it is strongly recommended to reconstitute and agitate the mushrooms prior to use.

Note: Some stones may not be dislodged from the flesh after reconstitution.