Dried porcini need a quick soak before cooking, and that soaking liquid is liquid gold — don't pour it out!
- Rehydrate: Soak about 1 oz of porcini in 1.5–2 cups warm water for 20–30 minutes until soft and pliable.
- Save the liquid: Strain it through a coffee filter or fine cloth to catch any grit, then use it as a deeply savory mushroom stock in the same dish.
- Sauté: Roughly chop the rehydrated porcini and cook them in butter or olive oil with garlic for a few minutes to bring out their earthy flavor — wonderful stirred into risotto, pasta sauce, gravy, or a mushroom soup built on that reserved soaking liquid.
- A little goes a long way: Dried porcini are concentrated, so start with a small amount and adjust to taste.
Our 1/2 LB Dried Porcini Mushrooms (Cepes, Boletes), wildcrafted is a handy size for a single batch, while the 3 oz Dried Porcini Mushrooms (Cepes, Boletes), wildcrafted is great if you cook with porcini often or want extra for stock-making. If you'd rather skip the soaking step entirely, the Porcini Mushroom Powder, wildcrafted (aka King Boletes or Cepes) 1 oz stirs straight into soups, stews, or pasta sauce for that same porcini depth.