Casa Rinaldi Porcini Mushroom - Extra Quality Pack

TASTING NOTES FROM THE CURATOR

Meaty and rich, with nutty, earthy notes, these Porcini Mushrooms are very aromatic, with a slight chewy texture. They’re a great source of Vitamin B, potassium, zinc, and protein. They also contain a good amount of dietary fiber, and are low in fat.

The Casa Rinaldi Porcini Mushrooms are dried, preserving all their nutty, mushroom-y flavor, and making them easy to keep and use.

PREPARATION AND PAIRINGS

Since the Porcini Mushrooms from Casa Rinaldi are dried, you will need to prepare them by softening them in hot water for about 15 minutes before you use them to cook. Once softened, you can immediately use them in whatever dish you want to cook.

They’re great in omelets, or sandwiched between a crunchy slice of French bread and a poached egg. You can sauté them, put them in soups, use them in broths, and to enhance sauces like bechamel and tomato-based sauces. Put them in with your braised lamb shanks, or make a delicious porcini mushroom and goat cheese risotto.

LITTLE PIG MUSHROOMS

Porcini mushrooms have fat stems and a wide cap, and look like champagne corks. They have a brown color, and their flesh is white. Their official (Latin) name is Boletus edulis, but they’re most commonly known as Porcini. That name is Italian, and means “little pigs,” or “piglets,” and was a term that used by Ancient Romans. Other names for them are “king bolete,” and “penny buns” in English. In French, they’re called “ceps” or “cèpes,” and in German, they’re called “steinpilz,” which means “stone mushroom.”

Storage Instructions

Keeps well in the pantry. Once opened, store in the fridge. Consume within a week.