DRIED PORCINI MUSHROOMS

Porcinis (Boletus Edulis) are definitely the most desirable of the Boletes mushrooms for cooking and eating. Porcini is one of the finest mushrooms around and exceptionally delicious, strongly flavored with subtle undertones that can be almost addicting.

Porcinis have been a mainstay in Italian cuisine for centuries. These thick stemmed, broad brimmed capped mushrooms have a firm-dry, and sweet-nutty taste. If you can find them fresh, pick the largest caps you can find (or afford). Just wipe them clean before using; if you wash them, they'll soak up the water like a sponge. Adding them to pasta, sauces, or simply sautéed with garlic and olive oil makes for a sumptuous appetizer. Also, their nut-like, earthy and meaty flavor compliments almost any hot or cold dish. This mushroom will make your Beef Stroganoff a special treat.

Porcini excel in their dried form (in fact some experienced mycophagists prefer them dried over fresh) because they have a uniquely pungent and wonderfully concentrated flavor, thus being economical for cooking and delicious for use in soups, sauces, stuffings and stews. Dried Porcini can be substituted for any mushroom in any recipe. Typically a smaller amount of dried Porcini may be used in recipes than other mushrooms due to its intense flavor. Some mushroom enthusiasts keep their dried Porcinis on a string, using a little at a time for the soup pot and when all are gone, have then cooked the string. Though the flavor is naturally not so strong, it definitely carries the distinctive bolete taste.

To reconstitute dried Porcinis, soak them in hot water for 20 minutes. Save the soaking water for use in sauces and soup stock. Porcinis should always be thoroughly cooked, as they have a reputation for causing stomach upset when eaten raw. In addition, cooking brings out the flavor. Sauté or fry them for 5 to 7 minutes; or cook them in a small amount of liquid in a tightly sealed pan for 15 minutes. Once cooked, use them in any recipe that requires mushrooms. The flavor of Porcinis blends especially well with Italian seasonings but recommended herb accompaniments are sage or rosemary. Porcinis are also delicious when grilled; brush the mushrooms with butter or oil just before placing them on the grill.

NUTRITIONAL HIGHLIGHTS:
Porcini mushroom, 100g (raw) Calories: 26 Protein: 2.5g Carbohydrate: 5.1g Total Fat: 0.2g Fiber: 1.5g Excellent source of: niacin (4.5mg) Good source of: Potassium (484mg) and Selenium (11mcg)

Regarding the nutritive value of proteins based on the FAO Amino Acid score for Quality of Protein ( Egg = 100 ) the Porcini has a score of 37 . Traditional Chinese medicine believes the Porcini mushroom (Boletus Edulis) will relieve colds and joint pains; Japanese research shows activity against influenza virus and tumors.

 

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