Dried porcini mushrooms or ceps are a versatile mushroom prized in French and Italian cooking, for their delicious, umami-rich flavours. These wild porcini mushrooms are categorised as ‘porcini extra‘ meaning they are amongst the finest quality dried porcini mushrooms.

 Their Italian name porcini translates as ‘piglet’ and refers to the little, plump, spongy cup which has mild, nutty notes. However, the French name cep comes from the Gascon word for ‘trunk’, referring to the mushrooms’ thick, creamy stem. 

Porcini mushrooms are also known as cepes, porcino, penny buns and even the King of Mushrooms!

  • These mushroom does not contain psilocybin

Once the dried porcini mushrooms are rehydrated, add them to casseroles, tagliatelle or risottos. If you’re not so keen on the straining and rinsing process below, instead you can use dried wild porcini powder to bring an instant flavour boost to your cooking.

To rehydrate the mushrooms

To rehydrate, add the mushrooms to a saucepan with at least 500ml hot water. Boil for 7 mins. Lift out with a slotted spoon and discard the water, then rinse well in several more changes of water. 


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Dried Porcini Mushrooms taste like walking through the woods on a beautiful, rainy spring day! Their earthy, nutty flavor and firm texture make them perfect for a wide variety of dishes. You can use them as:

  • A strong, earthy addition to meat dishes such as with Beef Wellington.
  • An aromatic, umami flavor upgrade to sauces, including tomato sauce and more!
  • An extra burst of flavor for omelets and even poached eggs.
  • A meat alternative for vegetarian dish bliss!

When you’re ready to make magic with your dried porcini mushrooms, soak them in water for thirty minutes and then gently dry with a cloth or towel. For flavor times ten, you can sauté these mushrooms in extra virgin olive oil before adding them into your favorite recipe.

The Story Behind Porcini Mushrooms

Porcini comes from Italian, meaning piglet. These little giants — the caps can get up to nearly a foot in diameter! — are often thought of as the king of mushrooms. They are unique in that under their dark brown, fat caps are spore sponge, not gills. They change shape slightly as they grow, going from round and fat caps to slightly flatter caps with wide, cream-colored stems.

Porcini mushrooms are wild and cannot be cultivated due to their complex relationship with tree roots. They can be found in the Northern hemisphere in the soil by certain trees (like beech) in the summer and fall. This makes them a prime candidate to be dried so that their flavor is locked in, and they can then be rehydrated and enjoyed all year round.


Can I Eat the Stems

Typically, you would not want to eat any part of a wild mushroom until after it’s been cleaned and cooked. Dried wild mushrooms may still have some grit that can be removed during the rehydration process. However, it is safe to use both the stem and cap of your porcinis in your recipes. In fact, you can slice these mushrooms with the stems on to add a beautiful touch to pasta, salad, and other dishes.

Dried porcini mushrooms substitute

1. Portobello Mushrooms

Portobello mushrooms are large in size and have a super meaty texture, and add a great umami flavor to any dish.

They are also a popular meat substitute due to their large size. So, they can be used in place of burger patties or steaks.

They can also be cut up and added to risotto, soups, or used to prepare gravy and make a great substitute for porcini mushrooms.

Portobello mushrooms have great flavor and you can easily find them in supermarkets. So, they are possibly the best substitute for porcini mushrooms.

2. Shiitake Mushroom

This mushroom is often considered the best substitute for porcini mushrooms because the two have a very similar look, texture, and earthy, umami flavor.

Shiitake mushrooms hold up well when cooked and go well in risotto, stews, gravies, pies, and any other dish, so they can easily replace porcini mushrooms in any recipe.

You can also buy dried shiitake mushrooms instead of porcini mushrooms. Thus, you can replace porcini with shiitake in any recipe.

Shiitake mushrooms add a great umami flavor to any dish, as well as a meaty texture.

3. Button Mushroom

The most common type of mushroom in a supermarket is button mushrooms. They are also the most affordable types of mushrooms, making them great substitutes for porcini.

Button mushrooms are smaller and have a less meaty texture. However, they still provide a lot of umami, earthy flavor to any dish and are very versatile.

You can replace any mushroom with button mushrooms in your dish and still have great flavor. Button mushrooms are smaller than porcini, so keep in mind that you may want to buy more to substitute the quantity.


Additional information

Ounce, 1/4 Pound, 1/2/Pound, 1 Pound


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