The porcini mushroom is a staple—both in its fresh and dried state--in many cuisines from all over the world. In California, we are lucky enough to have two fruiting seasons for these bulbous mushrooms, the first in May and June, and the second in late-November through December. With their heartier texture and rich flavor, dried porcini are perfect for enhancing everything from vegetable stock and sauces, to soups and stews. Or, grind dried porcini in a spice grinder to create an umami-packed powder ideal for seasoning heartier meats such as beef and venison.
