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Porcini Mushrooms

May 05, 2017

Porcini Mushrooms 

We always recommend fresh produce, but in this case, consider eating dried porcini mushrooms due to the expense and limited availability.

Availability & Origin
They are at their freshest in June, July, and September. You can find them growing wild in the Northwest and California during the spring. They also grow in Europe, China, and Mexico, and their true origin country is Italy. In the U.S., it's easier to find them dried rather than fresh since dried porcinis are available nearly year-round.

Appearance & Flavor 
These plump, white mushrooms have thick stems and red or brownish-orange caps. They tend to have a sticky texture and a yeasty aroma. When picking porcinis out, find firm, mold-free ones. If you see small holes in the stalk, this is a sign of worms-another reason why some people prefer them dried. If your mushrooms have holes, don't worry; just stand the mushroom on its cap and the worms will work their way out.

Fresh porcini mushrooms will stay fresh for a week if laid out, not overlapping, in a pan or on a baking sheet topped with a damp paper towel. When sautéed, they can be frozen for up to two months in an air-tight container, if you let them cool beforehand. Commercially-dried mushrooms can last up to a year in these conditions: at room temperature, in the original packaging, and in a cool, dry place. You'll get up to a year's worth of use from the leftovers if stored in an air-tight container. Frozen in doubled-up freezer bags, they'll last several years.

Ways to Enjoy 
Eat porcini mushrooms grilled, sautéed, roasted, and added to sauces. Raw porcini mushrooms have a protein that can irritate your stomach, so avoid eating them uncooked. Whether you prefer fresh or dry, we have the recipe for you.
It is highly likely that porcinis could be considered what the Romans called fungi suilli (Latin), which translates to 'pig mushrooms.' Though porcinis were originally found in Italy, they naturally grow in certain states.

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