Porcini
Used in 3 recipes on RecipeWiki.
Dried porcini are slices of the wild cep mushroom, dried so that their earthy, nutty, almost meaty flavour concentrates far beyond that of fresh cultivated mushrooms. This page also covers mixed dried forest mushrooms, which some recipes accept instead. A small handful, soaked in hot water for about twenty minutes, gives depth to Mushroom Risotto and Mushroom and Barley Soup, and the dark soaking liquid is as valuable as the mushrooms themselves. Pour it off slowly, or strain it through kitchen paper, leaving the grit behind. Look for large, pale slices with few crumbs, and keep them in a sealed jar away from light.
Most often cooked with
Butter
Onion
Stock
Chestnut mushroom
Dill
Garlic
Soured creamRecipes with porcini
Buckwheat Kasha with Mushrooms
Buckwheat toasted dry, then cooked pilaf-style with onion and mushrooms so the grains stay separate.
Main courses
Russian
Vegetarian
Mushroom and Barley Soup
Dried mushrooms soaked and their soaking liquor used as the stock, with pearl barley cooked in it until the pot turns thick.
Polish
Potatoes
Soups
Mushroom Risotto
Carnaroli rice cooked in stock a ladle at a time and beaten with butter at the end, so it spreads on the plate rather than sitting in a heap.
Cheese
Italian