Porcini, the queen of the mushrooms

It’s the most popular mushroom in the kitchen thanks to its juicy meat and smooth flavor.

The porcini mushroom is one of the most popular and appreciated mushrooms in the culinary world thanks to its juicy white meat. Its Latin name is Boletus edulis, meaning edible mushroom, which gives an idea of its varied use in the kitchen.

These mushrooms adapt to a large number of moist and humid forests around the world, and because of that they are known by a variety of names: cep, penny bun, porcino or porcini. In Catalunya they are known as cep and in the Basque language of Euskera they are named onda zuri. In other countries they have other names, like Funghi Porcini in Italy or Steinpilz in Germany.

Porcini mushrooms tend to appear between the end of summer and the end of autumn, after abundant rains, given that they need moist grounds to grow, and they can even flourish in exceptionally rainy springs. That is why they have such a high quantity of water, which makes up around 90% of their weight. The rest of their nutrients are divided among proteins and carbohydrates. They are preferred in hypercaloric diets, given that they have practically no fat and aid in the proper functioning of the intestinal tract.

The texture of their meat and their smooth flavor make porcini mushrooms a perfect ingredient when served in a variety of ways, even raw. They are excellent in risottos, quiche lorraine, revueltos, patés, stuffed pastas, stuffed empanadas and croquetas. When it comes to preparing them, it's important to keep in mind that the stems require a longer cooking time than the caps.

Given their seasonal nature, porcini mushrooms are usually sold dehydrated, but with all of their fresh aroma. You can find both fresh and dried varieties in the Laumont shop. The natural dehydrated fine strips are well-fit for a variety of dishes, like rice and pasta, birds and game, fish and seafood, soups, meat and fish stews, to add flavor to sauces, or as a garnish.

Dried porcini mushrooms can be rehydrated by boiling them in water for a minute or soaking them for an hour. Their size will increase about tenfold, so 10 grams of dehydrated mushrooms will equal 100 grams of fresh mushrooms.

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