These porcini come sliced in half. We do this to double check the quality on each pieces since they are wild mushrooms.
Porcini mushrooms are small to large in size with a very thick stem and a rounded cap that averages 7-30 centimeters in diameter. The red-brown to dark brown caps are smooth, slightly sticky, and are convex when young, flattening out with age. Underneath the cap, there are many ivory, spongy tubes which release green-brown spores to propagate. The cream-colored stems average 8-25 centimeters in height and are broad, wide, firm, and dense with small ridges on the bottom portion of the stem. The flesh is white and solid when sliced and emits a yeasty aroma reminiscent of sourdough. When cooked, Porcini mushrooms are creamy, tender, and smooth with a nutty, earthy flavor.
Porcini mushrooms are best suited for cooked applications such as roasting, grilling, saut?ing, and braising. They can be used fresh or dried and rehydrated when needed. When using dried, the mushrooms should be steeped in hot water for about twenty minutes to rehydrate, and it is recommended to use the water the mushrooms steeped in for additional flavor. In fresh or dried form, Porcini mushrooms can be cooked and added to pasta, rice, on top of a pizza, soups, stews, sauces, and served over meat dishes. Fresh mushrooms are also popularly fried, grilled, or stewed with nepitella, which is a mint that tastes similar to oregano or with thyme. In addition to chopping or slicing, Porcini mushrooms can be blanched in salads, minced and spread over bruschetta, or pickled. Porcini mushrooms pair well with parsley, thyme, oregano, leafy greens, arugula, dried fruit, fresh cow and sheep?s milk cheeses, meats such as fish, chicken, short ribs, lamb, or steak, risotto, tomatoes, garlic, onions, olive oil, rice, and noodles. They will keep up to three days when stored fresh in a paper bag in the refrigerator and up to six months when dried and stored in an airtight container.