What is the dried Porcini?

Dried Porcini is a dried Porcini mushroom sample, a type of fungus that grows wild in many parts of the world, especially in certain areas of the slight zone of Europe, Asia and North America in summer and autumn. Porcini mushrooms are a very popular culinary ingredient and are widely considered one of the most delicate of all mushrooms. One of his other common names, King Bolete, reflects this status among those who prefer mushrooms. Like many mushrooms, Porcini has a taste that is more intense than the same sponge when it is fresh and is often used as a ingredient of soups, sauces and pasta.

Member of the hurt family of mushrooms, boletus edulis or Porcini, as is known in Italy and in many culinary circles, has many names. The most common are King of Bolete, CEP and Pennybun, but other names in localized areas are possible. The Porcini fungus is located in many areas of North Hemisphere in mild forests, between deciduous and coniferous trees, although it seems to have affinity to pine.These mushrooms can grow very large, with a cap sometimes of the leg (30 cm) or more across and weighing more than £ 6 (2.7 kg).

Efforts on commercial cultivation of this gourmet fungus have failed permanently, and since the beginning of the 21st century, all Porcini mushrooms sold in the open market have been gathering in the wild. They are highly valued and very desirable. Most porcini mushrooms are dehydrated and sold. This is done for several reasons. Dried Porcini occupies a fraction of the space and the weight of fresh Porcini and is much easier to store, with a very prolonged life. Dried Porcini maintains almost indefinitely if they are carefully stored.

The taste of mushrooms often determines their application more than the actual substance or texture, and Porcini are known for their rich and walnut flavor. For this reason, many chefs prefer to use the dried version over fresh samples in certain dishes because the taste of almost any dried mushroomis intensified compared to a fresh version. Dried Porcini are found in many meals, including soups, pasta, sauces and risotto, Italian creamy rice bowls. Fresh Porcini is often used for pizza, roasted and served with beef or game and grilled and consumed as a "steak of a poor man" with olive oil and fresh garlic and parsley.

Dried Porcini, which are available in many modern supermarkets and special food stores, must be reconstructed before use. This is done by soaking the dried Porcini in hot water for about 30 minutes or until they soften. They can be used after softening the mushroom. The mushrooms are usually soaked only in a sufficient part of the water to cover them, and if possible, the water itself is incorporated into the bowl, because it will gain a significant coat of taste.