Boletus edulis, Origin: California, U.S.A.
Flavor-loaded dried porcini should be on every single pantry shelf. Our dried porcini are picked and dried here in Northern California. Having our large tube of dried porcini is the equivalent of always having over a pound of fresh porcini or boletes in the house.
Their legendary rich flavor is just a 15 minute water or broth soak away. Once tender they are ready for a quick sauté and to be added to everything, from endless pasta sauces, to soups. Porcini will elevate something as simple as meatloaf into something extraordinary.
Roughly 3 oz. of dried mushrooms replaces a pound of fresh. 1) Soak dried mushrooms in lukewarm water for at least 15 minutes. 2) Vigorous swishing after five minutes of soaking allows any sand or particles (if present) to loosen, fall, and settle to the bottom. 3) When the mushrooms are soft and pliable, gently lift the mushrooms out of the water. 4) Strain this water through a fine sieve or coffee filter. 6) Ready to use!
Soaking Time to Rehydrate: 15 - 20 minutes
Ingredients: porcinis (boletus edulis, Origin: California, U.S.A.)
Weight: 45 g | 1.6 oz