Albalanga Dried Porcini Mushrooms – Dried Mushrooms

The scent of the forest floor in your risotto, all year round

Fresh porcini last only a few weeks. Dried, they keep in the cupboard and concentrate their aroma: a handful, rehydrated, is enough to give depth to a risotto, a sauce or a pan-fry, and their soaking water becomes a stock.

What you will taste

• Texture: meaty once rehydrated, with a slight chew.
• Aromas: earthy and woody, with a smoky note.
• Taste: deep and round, intensifying as it cooks.

How to use it

• Rehydrated in warm water, then added to a risotto with a glass of dry white wine and grated Parmigiano Reggiano; moisten with the strained soaking water.
• Pan-fried in olive oil with a clove of garlic and flat-leaf parsley, to coat fresh tagliatelle.
• Finely chopped into mascarpone, to spread on crostini as an aperitif.

Where it comes from

The dried porcino is a classic of the Italian pantry: it flavours risottos, sauces for fresh pasta and stuffings. Drying concentrates its aromas, so you only need a little each time.