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Sweet And Savory Ways To Love Porcini Mushrooms

Wild porcini mushrooms. Credit: Copyright 2016 Wendy Petty

Wild porcini mushrooms. Credit: Copyright 2016 Wendy Petty

Upon drying, the flavor of porcini mushrooms is intensified, making them the king of dried mushrooms in the kitchen. Whether you are a forager or purchase your dried porcini, you can use them to great advantage when seeking to add richness to your cooking. With a little imagination, you can inject umami into some unexpected places.

Porcini flourish in the height of summer in Colorado. Plucky mushroom hunters venture into the Rockies early in the day, seeking out the local species of porcini, one known for having a deep auburn cap responsible for its name Boletus rubriceps.

Fresh porcini are dense and heavy, feeling more like a potato in hand than an equally sized commercial mushroom such as portobello. As a celebration, I cook the first and best porcini of each trip fresh, often atop white pizza or simple pasta. Fresh porcini are surprisingly mild. If you serve them with more assertive flavors, such as in a tomato sauce, their flavor is nearly lost.

Where porcini truly excel are as dried mushrooms. Dehydrating them deepens their aromas of loam, minerals and cocoa. To open a jar of dried porcini is to be bowled over with the scent of the woods. For this reason, I spend most of my time cleaning, slicing, and drying my porcini harvest for later use. In a typical year, I like to have several gallons of dried porcini awaiting me in my pantry.

You might expect to use dried porcini in soups and risotto, but they have a much better reach than just the expected dishes. They can be used to add potent mushroom depth to recipes, and also to add a punch of umami in unexpected places. Dried porcini can be used in a number of ways, from rehydrated slices to powder, contributing savory richness at every turn. They are a workhorse and a staple in my home. I realize my good fortune in being able to reach for a handful of porcini whenever the mood strikes. However, even people who have to purchase dried porcini can get a lot of distance from their flavor, and add a special element to everyday dishes. Store-bought dried porcini are expensive. Small amounts of them can be combined with less expensive fresh mushrooms for a nice effect.

Instant gravy from porcini mushrooms

Porcini gravy. Credit: Copyright 2016 Wendy Petty

Porcini gravy. Credit: Copyright 2016 Wendy Petty

Dried porcini can be ground into a fine powder using a mortar and pestle or an electric spice mill. The powder from ½ cup of dried porcini combined with a tablespoon of cornstarch, ½ tablespoon of salt, pinches of onion powder, garlic powder, thyme, sumac and black pepper can be whisked together with 1 ½ cups of cold water and brought to a quick boil for gravy.

Mix the dry ingredients together ahead of time to keep on hand for when you need gravy in minutes, or if you have vegetarian guests at your table. Instant porcini gravy pairs with nearly every kind of meat, is a natural spooned over mashed potatoes and works well in casseroles.

Porcini soy sauce

Porcini soy sauce. Credit: Copyright 2016 Wendy Petty

Porcini soy sauce. Credit: Copyright 2016 Wendy Petty

Simply combine dried porcini with your favorite soy sauce and let them infuse together for at least a week before sampling. Porcini add an element of complexity to ordinary soy sauce. This works beautifully in Asian recipes and also makes for an unexpected element in other styles of cooking. Save those salty soaked mushrooms to season your soups.

Bouillon cubes

Porcini bouillon. Credit: Copyright 2016 Wendy Petty

Porcini bouillon. Credit: Copyright 2016 Wendy Petty

Combine porcini powder, onion powder, salt, soy and powdered dry gelatin with enough water to bind, and you have homemade bouillon. The bouillon are equally functional as camp food or to take in your work lunch. You can form the bouillon into actual cubes or balls while still wet, then set them out to dry. Or you can keep the mixture dry and pack single servings into snack-sized containers. Take it one step further and box up the porcini bouillon, a few dried vegetables and some dry quick-cooking noodles, and you’ve got a classic instant noodle lunch that needs only the addition of hot water.

Hot chocolate

Porcini hot chocolate. Credit: Copyright 2016 Wendy Petty

Porcini hot chocolate. Credit: Copyright 2016 Wendy Petty

Want to make your hot chocolate decadent without adding alcohol? Stir in a little dried porcini powder. It may sound like an odd combination. However, dried porcini have notes of chocolate in their scent, and they add an earthiness to hot chocolate that keeps it from being cloyingly sweet. Porcini hot chocolate is especially nice topped with whipped cream and a sprinkling of bitter cocoa powder.

Deviled eggs

Porcini deviled eggs. Credit: Copyright 2016 Wendy Petty

Porcini deviled eggs. Credit: Copyright 2016 Wendy Petty

Add a new twist to deviled eggs by stirring a spoonful of dried porcini powder into the yolk filling. This is where you step outside the box and start using your creativity with your precious porcini. Imagine all the possibilities when it comes to distributing that mushroom goodness. Take your family favorites for a walk in the wild woods. Do you eat meatloaf once a week? Try adding a tablespoon of porcini powder to the mix. Do you always have a pot of stock bubbling? It’s another great place to add porcini. Are you known for your special homemade barbecue sauce? Try increasing the flavor with dried porcini. The possibilities for bumping up the savory element in your cooking with dried porcini are as limitless as your creativity.

Main photo: Wild porcini mushrooms. Credit: Copyright 2016 Wendy Petty

Zester Daily contributor Wendy Petty is a wild foods enthusiast dedicated to showing people how to transform abundant, "weedy" plants into free and nutritious kitchen staples. She is the foraging instructor at the Laughing Coyote Project, and shares her favorite wild foods from the Rocky Mountain region at Hunger and Thirst.

  • Jon 1·26·16

    The mushrooms pictured at the top of the article are not a good representation of porcini, Boletus Edulis. I point this out because of the possible confusion this could cause with consequences from eating the wrong mushroom. While the mushrooms in the picture look similar to porcini, they are very yellow where a porcini is white. As with all wild mushrooms, caution is the best policy. A good guidebook is also recommended. There are a number of Boletes that are edible and taste close to porcini. As a matter of fact, many packages of “dried porcini” are actually a mix of edible Boletes.

  • Wendy Petty 1·27·16

    Hi Jon. There can be a great deal of variability in the color of king boletes. Arora, in Mushrooms Demystified describes the caps of B. edulis as “color variable: biscuit-brown or warm brown to yellow-brown, cinnamon-brown, reddish-brown, or dark red, margins sometimes paler or yellower.” The variant that I pick, along with the Boletus barrowsii that also grow in my area are both considered to be porcini. They have white non-staining flesh that tastes mild and non-bitter, and olive-brown spores. It’s very important that people use the utmost care when it comes to identifying and eating all wild foods. I’d hope that anyone who endeavors to hunt mushrooms would not only use a field guide and spore prints, but also learn in person from an experienced mushroom hunter or their local mycological society.

  • Kate 1·27·16

    Mmm porcini. I love your recipe for porcini hot chocolate! I’m going to have to try the other ideas. I have had porcini in a pasta dish before… that was divine. Such a great winter treat… or staple, if you plan ahead I suppose! 😉