Wild Porcini Mushroom, Frozen / 1 kg
Wild Porcini Mushroom, Frozen / 1 kg
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Porcini mushrooms are known for their meaty texture, and rich flavour. They are extremely versatile with its earthy and somewhat nutty flavour. Porcini are one of the most well known of the wild mushrooms, we offer this mushroom year round in both Dried & Frozen. Frozen Porcini mushrooms hold the flavour, texture and shape far better than dried. Keep Frozen until ready to use.
To enjoy Porcini Mushrooms, they must be fully cooked before consumption! To cook frozen Porcini Mushrooms, you can either sautee them directly from frozen or briefly blanche them in boiling water before cooking. For sauteing, add them to a hot pan with oil or butter and cook until browned and cooked through, which may take about 10 minutes. Blanching involves plunging the mushrooms into boiling water for about 20 seconds, then they can be used in your recipes!
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
Orders are generally processed within 1–3 business days after the order is placed. We do not ship perishable items on Friday, they are shipped the following Monday.
If you require your order by a certain date please add this to the shipping notes section when checking out. Our Customer Care will reach out in the event the request is not possible.
Once Shipped:
Ground Orders: 2-7 Business Days.
Express Orders: Next business day for most addresses.
Pick Up Orders: Generally ready for pick up within 24 hours, you will receive a confirmation email once your order is ready for pick up. We are open Monday to Friday, 8am-330 pm for pick up.
Orders over $500 receive Free Shipping!
Creamy Porcini Mushroom Risotto (Using Frozen Porcini)
Ingredients:
200g frozen porcini mushrooms (thawed, drained if needed)
1 cup Arborio rice (check out our Acquerello Risotto)
1 small onion or shallot, finely chopped
2 garlic cloves, minced
3 tbsp olive oil or butter
100ml dry white wine (optional)
4 cups vegetable or chicken stock, kept warm
50g grated Parmesan
Salt + black pepper, to taste
Fresh parsley or thyme, chopped, to garnish
How to:
Prepare the mushrooms
If frozen porcini is watery after thawing, drain off excess liquid. Set aside.
Sauté aromatics and mushrooms
Heat oil or butter in a large pan over medium heat.
Cook onion and garlic until soft, about 3–4 minutes.
Add frozen porcini and sauté until warmed through and some moisture evaporates, 5–6 minutes.
Toast the rice
Add Arborio rice to the pan, stirring to coat with fat. Cook for 1–2 minutes until rice is slightly translucent around edges.
Deglaze with wine
Pour in white wine and stir until mostly absorbed.
Add stock gradually
Add warm stock one ladle at a time, stirring frequently.
Wait until the liquid is mostly absorbed before adding the next ladle.
Continue until rice is creamy and cooked al dente, about 18–20 minutes.
Finish
Stir in grated Parmesan. Adjust seasoning with salt and pepper.
Garnish with fresh herbs.
Serving Suggestions:
Serve with crisp green salad and crusty bread
Drizzle with truffle oil for an extra touch
Pair with roasted chicken or steamed vegetables