Dried Porcini Mushrooms: How to Soak, Cook & Use Them
Jump to dried porcini mushrooms recipes!
Dried porcini mushrooms are easy to use: soak them in hot water for 10–15 minutes, lift them out, and strain the soaking liquid through a coffee filter – it’s the best mushroom broth you’ll ever have. A small handful gives a risotto, pasta sauce or soup a deep, meaty flavour that fresh mushrooms can’t match.
Every autumn, when we find more porcini than we can eat, I dry some and freeze the rest. The dried ones live in a jar in my pantry all year, and I reach for them whenever a dish needs more flavour. See my guide on how to dry mushrooms at home if you’d like to dry your own.
Table of Contents
How Much Dried Porcini Do I Need?
Drying takes out almost all the water, so a little goes a long way. As a rule of thumb, 10 g of dried porcini replaces about 100 g of fresh mushrooms.
How to Soak Dried Porcini – Step by Step
- Rinse quickly. Put the porcini in a sieve and rinse them under cold water for a few seconds to wash off dust.
- Cover with hot water. Put them in a bowl and pour over hot (not boiling) water – about 250 ml for 20 g.
- Soak 10–15 minutes, until they are soft and bend without breaking. Thick pieces may need a little longer.
- If you don’t want to use the liquid, lift the vegetables out with your hands and squeeze the liquid out.
- Don’t pour them into a sieve – the grit will remain at the bottom of the bowl.
- Chop and cook. If necessary, chop them and cook them as you would fresh mushrooms.
What to Do With the Soaking Liquid
Never pour it away – it holds much of the flavour. In soups and stews I add all of it. Use it instead of part of the stock in risotto, add it to pasta sauces and gravy, or cook polenta in it: for my porcini polenta I soak 10 g of dried porcini per 100 g of polenta and use the soaking liquid as part of the cooking water. The only time I pour it away is when I make pita (phyllo pie), because the filling has to stay dry. You can also freeze the liquid in an ice-cube tray and use a cube or two whenever a dish needs more depth.
What Are Porcini?
Porcini (Boletus edulis, also called cep or king bolete) are among the most prized wild mushrooms in Europe. They have a thick white stem and a brown cap with a sponge underneath instead of gills, and a nutty, meaty taste that gets even stronger when dried. Only pick mushrooms you have identified with certainty.
Substitutes for Dried Porcini
- Fresh or frozen porcini: use about 10 times the weight (100 g fresh for 10 g dried). Frozen porcini go straight from the freezer into the pan – no need to thaw them.
- Other dried mushrooms: dried chanterelles, boletes or shiitake work in most recipes; the taste is milder.
Recipes Using Fresh and Dried Porcini Mushrooms
You can use them in a variety of dishes, including soups, stews, risottos, and pasta dishes. You can also utilize them to create a flavorful mushroom broth or incorporate them into sauces for added depth of flavor. Dried porcini mushrooms are excellent addition to vegetarian and vegan dishes, they impart a meaty flavor without the need for meat.
Dried Porcini FAQ
How long do you soak dried porcini?
10–15 minutes in hot water, until they are soft. Thick pieces may need a few minutes more.
Do you have to soak dried porcini before cooking?
For most dishes, yes. In soups and stews that simmer for a long time you can add them dry, but rinse them first.
Can you eat dried porcini raw?
No. Always soak and cook them first – raw wild mushrooms are hard to digest.
How long do dried porcini keep?
About a year in a sealed jar in a cool, dark, dry place. I keep mine in a clip-top glass jar with a silica gel packet that soaks up any moisture. If they smell musty or show any moisture, throw them away.
Dried porcini mushrooms are a versatile and flavorful ingredient that can elevate any dish. Whether you are a seasoned chef or a home cook, these mushrooms are a must-have in your pantry. So next time you are looking to add a little magic to your cooking, reach for a bag of dried porcini mushrooms and let their rich, earthy flavor take your dishes to the next level.
chanterelle mushroom ice cream
Turbo Tasty’s Collection of Wild Mushroom Recipes
