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Porcini mushrooms

Other names: porcino, cepes, cep

Boletus edulis, wild mushroom found predominantly in Italy. Caps grow from 1 to 10" in diameter. Porchini mushooms have a very earthy flavor. They are hard to find fresh in the U.S. but widely available dried. Dried mushrooms should be reconstituted in warm water for at least 20 - 30 minutes before using. Strain and reserve the soaking liquid to add additional flavor to your dish.
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Substitute for porcini mushrooms

Shiitake (less earthy but similar meaty texture)

Equivalents

1 lb fresh   =   3 oz dried

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Recipes

Beef Stroganoff with Chanterelle Parsley Cream
This recipe is from Misty Mountain Specialties, mushroom and specialty produce growers.  The recipe is said to be closer to the "authentic" version that dates back to 19th century Russia.  If you are
Porcini Caps Stuff With Cheese And Ham
Mushroom caps are stuffed with garlic, parlsey, ham and cheese.
Stuffed Mushrooms
Fresh mushrooms stuffed with spinach, onion and cheese, flavored with Pernod, coated in panko and pan-browned.
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