Porcini mushrooms: a flavourful addition to your dishes

Porcini mushrooms are often regarded as the king of mushrooms. They have a deep, rich flavour which can transform virtually any dish. 

Traditionally, people have foraged for these mushrooms. They are known to grow in forests near trees like pine, oak, and even birch. However, there are several mushrooms which look similar to porcini mushrooms, but which are deadly. Fortunately, you can save yourself time and purchase authentic polenta and porcini mushrooms, preventing you from needing to spend hours foraging to find these delights.  These mushrooms have been used for centuries. The Romans are known to have adored this mushroom (and others). Here’s everything you need to know about these porcini mushrooms.

Different forms of porcini mushrooms

The primary species of porcini mushroom is Boletus edulis. It’s a comparatively large mushroom (3-12 inches), with a creamy or light brown cap. When young, it has a convex cap. This flattens as it ages, the underside of the mushroom is pale yellow/green pores. This is also known as the European porcini. 

The American Porcini is very similar to the European Porcini, just a little firmer.  The third notable porcini is the Asian Porcini. It has a more delicate flavour and seen as a delicacy in many Japanese dishes. 

Fresh porcini mushrooms

Fresh mushrooms are the best option. They have a rich woody and nutty flavour, making them an excellent option with foods like steak. You’ll also notice an earthy flavour – this becomes more noticeable when porcini mushrooms are cooked. 

Of course, they are used in a wide variety of dishes, and they are an excellent choice for vegetarians looking to add more flavour to their meal.  Fresh porcini mushrooms are generally found late in summer. They can be brushed clean and are ready to use. We recommend them for sauteing, roasting, grilling, and even in salads. However, if you want to enjoy their taste throughout the year, you can’t only use fresh mushrooms. 

Dried porcini mushrooms

Dried porcini mushrooms – these retain the shape of the original mushroom, unlike mushroom powder. You simply need to hydrate them and add them to your chosen dish.  Rehydrating means leaving the dried mushrooms in warm water. In other words, they take a little longer to prepare.  Once rehydrated, you’ll notice that the flavour has changed slightly.. It is more intense, a little smoky, and in many cases more satisfying. This is a great option if you’re looking to make risottos, soups, stews, and pasta sauce. 

Porcini mushroom powder

Porcini mushroom powder is a practical option to ensure you can always add this flavour to your dish. It can be used instantly and at any time of the year.  The taste of the porcini mushroom is more intense in powder form, compared to fresh. That’s why many chefs prefer using this, especially if they don’t have time to rehydrate dried porcini mushrooms. Porcini mushroom powder has a similar consistency to flour. That’s why it’s often used in soups, sauces, and even bread dough. 

How to cook with porcini mushrooms

Porcini mushrooms can be used with virtually any dish. Provided you enjoy their earthy rich flavour, you’ll appreciate the intensity they add to dishes. 

Powdered and dried mushrooms offer the most intense flavours. However, it’s hard to beat the taste and texture of a fresh porcini mushroom in a late summer salad.  Fresh mushrooms can be cleaned and eaten whole or chopped into salads and other dishes. Dried mushrooms need to be soaked in warm water for roughly 15 minutes. The advantage of this approach is that it softens the mushrooms and gives you a delicately flavoured mushroom liquid which can be used in your cooking. 

Of course, powdered porcini mushrooms are best used in sauces and soups. You can also sprinkle the powder on meat dishes to enhance the flavour. 

In short, there really is no limit to cooking with porcini mushrooms. Just make sure you have both powdered and fresh or dried available.