Dried wild porcini mushrooms take this potatoes au gratin recipe to new heights! Ingredients:  (Makes 10-12 Servings) 1 oz Dried Porcini Mushrooms, reconstituted Reserved Porcini Soaking Liquid, strained 5 large Russet Potatoes 2 large Cloves of Garlic, minced 1 tbsp Salted Butter 2 cups Milk 1 cups Heavy Cream 2 tbsp Fresh Chives, minced 1 tsp Salt …

There are many ways to reconstitute dried mushrooms, but here is the easiest: 1) Put the desired amount of dried mushrooms in a non-reactive bowl. 2) Pour boiling water over the dried mushrooms to cover. 3) Let sit for at least 20 minutes, or until the mushrooms are tender. 4) Strain the mushrooms and use …

Buying fresh mushrooms in bulk and preserving them yourself is a cost-effective way to ensure you have wild mushrooms in your pantry all year long.  Below are the methods we prefer for preserving and storing leftover mushrooms: How to Dehydrate Fresh Mushrooms If you dry them, they will last for years and retain an intensified …

It’s true that Fresh Porcini mushrooms are one of the few (maybe the only) wild mushroom varieties that are safe and delicious raw, making them a great choice for salads.  But, porcinis (aka botetes, cepes, cep) are also exceptional grilled whole. They are tender and juicy, but meaty. Porcinis are some of the larger wild mushrooms available, …

  Porcini Mushrooms A La Plancha Wine Pairing: Aged Champagne A large part of this dish’s visual appeal comes from the natural shape of the wild porcini mushroom, so this recipe is designed to be made in small quantities, allowing you to pay very close attention to slicing and cooking each slice of porcini individually.  The citrus, butter, …

This side dish is simple and shows off the richness of wild porcinis, which can be paired with almost any green vegetable.  We happened to have fiddlehead ferns on hand.  Fiddleheads are very tender and have an artichoke/asparagus-like flavor. Ingredients: (4 Side Servings) 1 cup Green Vegetable of your choice, cut into bite size pieces …

What are Duxelles? Duxelles are a traditional French garnish or stuffing mixture made from very finely diced mushrooms and shallots lightly sautéed in butter.  It is a classic combination of flavors often used to stuff roulades (pieces of meat pounded thin and rolled around filling), but we used it in this baked oysters recipe.  The below recipe …

  Pasta with Sauteed Fresh Mushrooms, Sausage, and Truffle Butter Serves 4-6 This recipe uses fresh fettuccini pasta as a bed for fresh porcini mushrooms (you could use any fresh  mushrooms) sautéed with game sausage and garlic, then topped with seasoned bread crumbs and black truffle butter at the last second for a truly decadent result.  …