Dried Porcini

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Dried Porcini

Dried Porcini: Dried porcini mushrooms have several advantages over fresh. The dried porcini's flavor is enhanced by drying, not unlike the way the flavor of tomatoes changes when sun-dried. Dried porcini's have a better shelf life and are easily reconstituted by soaking in boiling water for 20 minutes. The soaking liquid captures some of the mushroom's vibrant flavor and makes excellent stock. In soups and stews dried porcini's can be added directly to the pot without soaking provided they are given enough cooking time to reconstitute. Dried porcini's can come in a number of different forms: whole, sliced, ground, and kibbled, and are also available in different grades of quality.

Porcini mushrooms are not cultivated, they are collected in the wild. They are native to North America and Europe, but have been introduced to parts of the Southern Hemisphere, probably hitching a ride on imported trees. The smaller, younger mushrooms are more tender and have better flavor, but porcinis can grow to a width of 12" and a weight of about 2 pounds! They are usually found near evergreen or hardwood trees as they form a symbiotic relationship with these trees. This also makes them resistant to commercial cultivation. Very popular because of their strong flavor the porcini is exported to gourmet cooks around the world. Their strong aroma, even when dried, is a good test for freshness and in many cases can escape the packaging before they are opened. Stale dried porcini do not have the characteristic flavor and aroma. Their strong flavor makes them an excellent partner to garlic, shallots and onions.

In the US, California and New Mexico are popular porcini harvesting states. In parts of Europe the mushroom is so popular that collecting is regulated to prevent over-harvesting. Porcini contain more water than most mushroom types and so are more troublesome to dry. Oven drying removes some of the flavor and partially cooks the mushrooms which can reduce their shelf life, so dried porcini are better when they've been air dried to retain the most flavor.

 

    Dried Porcini Facts:
  • Dried porcini have a slightly improved flavor over fresh
  • Dried porcini come whole, sliced, powdered and kibbled
  • Dried porcini are more readily available because they last longer
  • If not dried porcini last only a few days
  • Not commercially grown
  • Porcini grow wild in N. American and around Europe
  • Strong woodsy and meaty flavor
  • Porcini are popular with gourmet cooks around the world
  • Dried porcini reconstitute easily
  • Younger, smaller mushrooms are more desirable
Nutritional data per 100g reconstituted:

  • Ash - 0.98 g
  • Calcium, Ca - 18 mg
  • Carbohydrate, by difference - 4.12 g
  • Copper, Cu - 0.500 mg
  • Energy - 115 kj
  • Energy - 27 kcal
  • Fatty acids, total monounsaturated - 0.002 g
  • Fatty acids, total polyunsaturated - 0.042 g
  • Fatty acids, total saturated - 0.014 g
  • Fiber, total dietary - 0.6 g
  • Folate, DFE - 14 mcg_DFE
  • Folate, food - 14 mcg
  • Folate, total - 14 mcg
  • Iron, Fe - 0.40 mg
  • Magnesium, Mg - 9 mg
  • Manganese, Mn - 0.142 mg
  • Niacin - 3.800 mg
  • Pantothenic acid - 1.500 mg
  • Phosphorus, P - 120 mg
  • Potassium, K - 448 mg
  • Protein - 2.50 g
  • Riboflavin - 0.490 mg
  • Selenium, Se - 26.0 mcg
  • Sodium, Na - 6 mg
  • Sugars, total - 1.72 g
  • Thiamin - 0.095 mg
  • Total lipid (fat) - 0.10 g
  • Vitamin B-12 - 0.10 mcg
  • Vitamin B-6 - 0.110 mg
  • Vitamin E (alpha-tocopherol) - 0.01 mg
  • Water - 92.30 g
  • Zinc, Zn - 1.10 mg
  • Dried Porcini Mushrooms
    Dried Porcini Mushrooms, Kibbled

    Where to buy: Dried Porcini