Dried porcini mushrooms or ceps are a versatile mushroom prized in French and Italian cooking, for their delicious, umami-rich flavours. These wild porcini mushrooms are categorised as 'porcini extra' meaning they are amongst the finest quality dried porcini mushrooms.
Their Italian name porcini translates as ‘piglet’ and refers to the little, plump, spongy cup which has mild, nutty notes. However, the French name cep comes from the Gascon word for ‘trunk’, referring to the mushrooms’ thick, creamy stem.
Porcini mushrooms are also known as cepes, porcino, penny buns and even the King of Mushrooms!
Once the dried porcini mushrooms are rehydrated, add them to casseroles, tagliatelle or risottos. If you're not so keen on the straining and rinsing process below, instead you can use dried wild porcini powder to bring an instant flavour boost to your cooking.
To rehydrate the mushrooms
To rehydrate, add the mushrooms to a saucepan with at least 500ml hot water. Boil for 7 mins. Lift out with a slotted spoon and discard the water, then rinse well in several more changes of water.
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