Dried Wild Porcini Mushrooms / 20 g.
Dried Wild Porcini Mushrooms / 20 g.
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Dried Wild Porcini Mushroom have a powerfully earthy aroma matched by their full-bodied, umami-rich flavour. Reconstituted Porcinis are firmly textured and almost smooth when bitten into. They are frequently chopped before they (and their delicious soaking liquid) are used in recipes. Porcinis are a classic addition to risotto, pasta dishes, soups and stews.
Rinse mushrooms under cold running water to remove any initial debris. Dried wild mushrooms can be reconstituted by placing them in a bowl with warm water, wine or stock. Mushrooms should rehydrate in 15-20 minutes and then be strained in a colander to remove any excess liquid and debris. Once reconstituted, the wild mushrooms will yield about 6-8 times their dried weight. Mushrooms must be cooked before eating. Product of Canada.
Storage Tips
Storage Tips
Perishable items: Keep Refrigerated upon arrival. Best consumed within 1-4 days.
Shelf Stable items: Refrigerate after opening, view best before date. Please follow instructions on packaging.
Shipping
Shipping
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Creamy Porcini Mushroom Pasta (Using Dried Porcini)
Ingredients:
20–30g dried porcini mushrooms
250ml hot water (for soaking)
200g pasta (tagliatelle, pappardelle, fettuccine, or short pasta)
2 tbsp olive oil or butter
1 small shallot or ½ onion, finely diced
1 garlic clove, minced
100ml dry white wine (optional but recommended)
150ml heavy cream (or substitute crème fraîche)
Fresh thyme or parsley, chopped
Salt + cracked black pepper, to taste
Grated parmesan, to serve
How to:
Soak the porcini
Pour hot water over the dried mushrooms and let soak for 20–30 minutes, until fully softened.
Strain and reserve the soaking liquid (it’s full of flavor—filter through a fine mesh or paper towel to remove grit).
Chop the soaked porcini into small pieces.
Cook pasta
Boil pasta in salted water according to package directions. Reserve ½ cup pasta water, then drain.
Make the sauce
In a wide pan, heat oil/butter. Sauté shallot for 2–3 minutes, then add garlic and porcini.
Cook for 2–3 minutes, then add white wine (if using) and let it reduce.
Add 100ml of the reserved soaking liquid, then stir in cream. Simmer gently for 5–7 minutes until slightly thickened.
Combine
Add cooked pasta to the sauce. Toss to coat, adding reserved pasta water as needed to loosen.
Season with salt, black pepper, and chopped thyme or parsley.
Serve, Plate with a generous dusting of parmesan and extra herbs.
Optional Add-Ins:
A knob of truffle butter or a drizzle of truffle oil
Crispy pancetta or speck for richness