Poricinis are an all-year favorite from the redwood forests on the Sonoma Coast. Fresh in the wet season mushroom hunters treasure them. And, dried for the dry season or when you're not quite up to mushroom hunting they are perfect in pastas, risottos and mushroom pates.
Connie at Wine Forest is right: "Flavor-loaded dried porcini should be on every single pantry shelf...Having our large tube of dried porcini is the equivalent of always having over a pound of fresh porcini or boletes in the house."
Wine Forest's hand picks their poricini in Northern California.
Poricini's legendary rich flavor is just a 15-20 minute water or broth soak away. Once tender they are ready for a quick sauté and to be added to everything, from endless pasta sauces, to soups. Porcini will elevate something as simple as meatloaf into something extraordinary.
Soaking Time to Rehydrate: 15 - 20 minutes
Wine Forest's Suggested Uses: Chop or leave whole and sauté to use every way you'd use fresh porcini:
Size: 1.6 oz / 45 g
Ingredients: Boletus edulis, Origin: California, U.S.A.