Dried porcini mushrooms are pantry powerhouses that have a stronger, more pronounced flavor than their fresh counterparts. Dehydrating not only preserves porcinis, but it also concentrates and intensifies their characteristic nutty and savory qualities. Oliveri harvests these wild porcini mushrooms from the Piedmont region of northern Italy. Their broad tan caps remain firm and intact—as opposed to shriveled and crumbly—resulting in a more robust mushroom flavor.
How to use
When rehydrated, Oliveri Dried Porcini Mushrooms can be used in place of fresh mushrooms in many recipes and especially in dishes that require longer cooking times. Chop up reconstituted mushrooms to make risotto with Principato di Lucedio Arborio Rice or use them as a meatless alternative in a classic ragù. Rehydrating dried mushrooms in water also comes with an added bonus—the rich, deeply flavored broth that the mushrooms leave behind. Reserve the mushroom broth for flavoring soups, stews, sauces or even pasta water.
About the producer
Oliveri has been producing dried porcini mushrooms since the 1920s. Today, the family business is run by Emilio Oliveri, the founder's grandson, and continues to specialize in preserving the bounty of the Piedmont region.