Air-dried in France using traditional methods, porcini mushrooms concentrate their earthy, umami-rich character into something far more intense than their fresh counterpart — a handful rehydrated in warm water yields a deeply savoury broth worth saving as much as the mushrooms themselves. Look for the pale, marbled flesh and firm bite that mark proper drying, not the crumbly, dusty pieces of a lesser grade. Soak for twenty minutes before use in risottos, sauces and braises, and strain the soaking liquid through muslin to use as a stock base. A pantry staple that punches well above its size.
WEIGHT: 50g
ORIGIN: France
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