• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Your Guardian Chef
  • About
  • Start Here
  • Recipes
  • Subscribe
menu icon
go to homepage
  • Start Here
  • About
  • Recipes
  • Shop
  • Subscribe
    • Amazon
    • Facebook
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Start Here
    • About
    • Recipes
    • Shop
    • Subscribe
    • Amazon
    • Facebook
    • YouTube
  • ×
    Home » Ingredients » Winter Vegetables

    Dried Porcini Mushrooms Recipes

    Published: Oct 30, 2022 · Modified: May 30, 2024. This post may contain affiliate links. Please read my disclosure policy.

    Recipe Jump to Video
    Dried Porcini mushrooms pin
    Dried Porcini mushrooms pin
    Dried Porcini mushrooms pin

    Dried Porcini mushrooms are a great alternative if fresh Porcini are out of season or if you want to strengthen the flavor of your mushroom recipes. When dried, the Porcini mushrooms become a concentration of umami flavor and can be stored safely for months. Like tea bags, the dried porcini release flavor into the water when rehydrated. Those juices and the Porcini can be added to recipes to intensify their mushroom's aroma.

    Jump to:
    • How to dry the Porcini
    • Worms in dried porcini
    • Ingredients
    • Step by step instructions with images
    • Mix them with regular mushrooms
    • Uses
    • Substitutions
    • Equipment
    • Storage
    • 📋Dried porcini mushrooms
    • Porcini mushrooms in Norway

    Porcini mushrooms are usually found in the wild during a short period between September and November. They cannot be cultivated, so it is a common hobby in Italy and France to venture into the forest to forge them.

    Due to their high demand, they are becoming increasingly difficult to find and are often imported from abroad.

    As some countries do not use them as much, they are more abundant and easier to find.

    Drying the Porcini is a convenient way of storing them for a long time and profiting from the large harvest that is not locally consumed.

    Dried porcini can be added to any mushroom stir fry or recipe to add a rich, umami flavor.

    They can be used in Risotto, meat pies, as a side dish to fried polenta, or for Bruschetta and pizza toppings.

    How to dry the Porcini

    If you are lucky and harvest more Porcini than you can eat, drying them is very easy.

    1. You first have to clean them with a brush and remove the roots.
    2. Cut them into slices of ¼ inch - 5 cm
    3. Lay them over a flat rack. A laundry drying rack is perfect.
    4. Leave them for a few days until the mushrooms are dried

    Hint: you can also use a Food Dehydrator or dry them in the oven at low temperature for a few hours.

    Fresh Porcini mushrooms on a cutting board

    Worms in dried porcini

    When you slice the Porcini, you may find that small worms have invaded some Porcini.

    Before you throw them away, let them dry, and most of the worms will leave and die.

    You will see small little holes in the dried mushrooms.

    Although there is a chance that some will remain.

    These worms are harmless and can be eaten if you are brave enough.

    You will not even notice them as they are extremely small and flavorless.

    Ingredients

    If you want to create a mushroom sauce or a more consistent side dish to add to a main, I recommend mixing the dried porcini with regular mushrooms to add texture.

    You will need:

    • Dried porcini Mushrooms
    • Regular mushrooms
    • Boiling water
    • Salt and butter or olive oil for seasoning
    • Garlic and parsley for additional flavors

    See recipe card for quantities.

    Step by step instructions with images

    Rehydrate the porcini

    1. Soak the mushrooms in very hot water until the water cools down to room temperature
    1. Drain the mushrooms

    Hint: the water should have reached boiling temperature, but you do not need to boil the mushrooms

    1. Collect the water into a bowl as it is a concentration of Porcini aroma
    1. Place the mushrooms over a cutting board
    1. Cut them into fine pieces, as their texture tends to be meaty and chewy. If you prefer, you can also use a blender.

    At this point, the mushrooms are ready to be used in the recipe you want to make.

    Hint: The drained water is the most important ingredient, containing an intense umami flavor. It can be added to stocks or used to make sauces and gravies.

    water where you soak the dry mushrooms

    Mix them with regular mushrooms

    The most common use of dried porcini is to mix them with regular mushrooms.

    Because dried porcini do not have a great texture and tend to be chewy, regular mushrooms will bring back that smooth consistency.

    1. Stir fry some garlic cloves with butter
    1. Add the rehydrated porcini mushrooms and let them soften
    1. Add some of the soaking water to give more flavor. Let the water simmer to reduce for a few minutes
    1. Add the regular mushrooms and season with salt
    1. Once the mushrooms are done, garnish with parsley and serve as a side dish or add them to your recipes

    Hint: The amount of water you add depends on how juicy your mushrooms need to be.

    Uses

    These mushrooms can be served as a side dish to crispy polenta or as topping on a Bruschetta.

    As both polenta and bruschetta are dry, you want to have some juices on your mushrooms stir fry. Add water accordingly.

    However, if you add your mushrooms to a chicken, beef pie, or quiche, you do not want to have too many juices as they will soften the pastry crust.

    beef pie with marsala

    The water where the porcini have been soaked can be added to stock or soup.

    You can add water to the stock for the risotto while cooking the rice.

    For a gourmet celebration, add it to a homemade beef Consomme.

    So much flavor with just one simple ingredient.

    dry Porcini for risotto

    Substitutions

    You cannot substitute dried porcini mushrooms with other dried mushrooms as their flavor is very different.

    That is why the price of Porcini is higher than the others.

    So, I think the only substitute for dried Porcini is fresh Porcini.

    Fresh Porcini mushrooms on a cutting board

    Equipment

    You do not need any special equipment to use the dried porcini.

    However, if you want to dry Porcini mushrooms, you can buy a Food Dehydrator or use a sweater laundry drying rack.

    Storage

    Once you have made your mushrooms stir fry, you can keep it in the fridge for 1 to 2 days.

    If you need to store it for longer, you can freeze it, although fresh mushrooms do not freeze well. Their texture becomes spongy and watery.

    If you are making these dried porcini mushrooms, leave your comment below I would like to hear from you. You can find more delicious ideas if you FOLLOW ME on Facebook, YouTube, or sign up to my newsletter.

    Dried porcini mushrooms

    📋Dried porcini mushrooms

    4.67 from 3 votes
    Laura Tobin
    Servings 5 people
    Prep Time 10 minutes mins
    Cook Time 15 minutes mins
    Resting time 1 hour hr
    Total Time 1 hour hr 25 minutes mins
    Print Recipe Save Saved! Pin Recipe
    Dried Porcini mushrooms are a great alternative if fresh Porcini are out of season or if you want to strengthen the flavor of your mushroom recipes. When dried, the Porcini mushrooms become a concentration of umami flavor and can be stored safely for months
    Prevent your screen from going dark

    Equipment

    • All-Clad Fry Pan
    • Wooden Turner Set

    Ingredients
     

    • 1 package dried porcini about 1 ounce - 30 gr
    • 10 oz fresh mushrooms
    • 2 cloves peeled garlic cloves
    • ¼ cup butter
    • 1 cup boiling water to soak dried mushrooms

    Instructions
     

    Rehydrate the porcini

    • Soak the mushrooms in very hot water until the water cools down to room temperature
      1 package dried porcini, 1 cup boiling water
    • Drain the mushrooms
    • Collect the water into a bowl as it is a concentration of Porcini aroma
    • Place the mushrooms over a cutting board
    • Cut them into fine pieces, as their texture tends to be meaty and chewy. If you prefer, you can also use a blender.

    Stir fry

    • Stir fry some garlic cloves with butter
      2 cloves peeled garlic cloves, ¼ cup butter
    • Add the rehydrated porcini mushrooms and let them soften
    • Add some of the soaking water to give more flavor. Let the water simmer to reduce for a few minutes. The amount of water you add depends on how juicy your mushrooms need to be.
    • Add the regular mushrooms and season with salt
      10 oz fresh mushrooms
    • Once the mushrooms are done, garnish with parsley and serve as a side dish or add them to your recipes

    How to serve them

    • Serve them as a side dish to polenta or as topping on a Bruschetta.
    • Use them in risotto or pies like chicken, beef pie, or quiche,

    Video

    Notes

    • If you see holes in the porcini, they were made by worms. When the Porcini have dried, the worms leave and die. These worms are harmless and can be eaten if you are brave enough. You will not even notice them as they are extremely small and flavorless.
    • Cut the rehydrated Porcini mushrooms into small sizes as they can be chewy
    • The drained water is the most important ingredient, containing an intense umami flavor.
    • The amount of water you add back to the mushrooms depends on how juicy your mushrooms need to be.
    • Use the water to flavor stocks or soups

    Nutrition

    Calories: 96kcalCarbohydrates: 2gProtein: 2gFat: 9gSaturated Fat: 6gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.4gCholesterol: 24mgSodium: 78mgPotassium: 191mgFiber: 1gSugar: 1gVitamin A: 284IUVitamin C: 2mgCalcium: 8mgIron: 0.3mg
    Tried this recipe?Please consider Leaving a Review!
    important notes on ingredients

    Porcini mushrooms in Norway

    When I lived in Norway in the early '90s, Porcini mushrooms were abundant, and no one would pick them.

    As a result, all of us, Italian expatriates, would spend our September and October weekends foraging Porcini mushrooms in the wild.

    Porcini grew in different settings than the Italian forests in a colder climate than Italy.

    While in Italy, we would find them in the shade, they grew in the sun in Norway. In addition, due to the abundant rain, their dimensions were huge compared to the Italian Porcini.

    Unfortunately, their size and moisture had also diluted their flavors, their aroma was much milder than the small Italian Porcini.

    I remember my sister, who couldn't find any, stopped on the side of the road to tighten her shoelaces.

    She suddenly realized that what she thought was a rock was to lift her feet. It was a gigantic Porcino.

    Once we mastered the new technique, we would return home with buckets full of Porcini.

    As we couldn't use them all, we found a system to dry them and keep them for the winter.

    That is what I shared with you above. We used a sweater drying rack.

    More Winter Vegetables

    • italian stuffed mushroom recipe
      Baked Stuffed Italian Mushrooms with Pistachios
    • Green pie ligurian torta verde
      Torta Verde Ligure Savory Green Pie Recipe
    • Italian sauteed spinach
      Easy Italian Sauteed Spinach with Garlic Recipe
    • Agretti saltwort
      Simple Italian Agretti Recipe With Lemon (Salsola Soda)

    Your Guardian Chef Mug Collection

    Reader Interactions

    Comments

    1. Sebastian Vanderzeil

      February 05, 2024 at 5:01 am

      5 stars
      Well done - good story and simple recipe for dried porcini.

      Reply
      • Laura

        February 05, 2024 at 9:26 am

        Thank you, I am glad you like it

        Reply
    2. Linda

      April 14, 2025 at 4:14 pm

      Do you have a recipe for creamy porcini sauce. Many years ago I had homemade farfalle pasta with porcini sauce that I can still taste but never was able to find out how to make it.

      Reply
      • Laura

        April 14, 2025 at 4:34 pm

        Hi Linda, I am planning to publish it, in the meantime I have two recipes you can adapt. One is Tagliatelle with truffle
        https://yourguardianchef.com/pasta-with-black-truffle-recipe/
        The other one is Spaghetti nest as I mix the spaghetti with porcini mushrooms before baking them:
        https://yourguardianchef.com/homemade-pasta-nest-spaghetti-muffins/
        In this last recipe I add bechamel sauce as I am baking it, but if you want to make it creamy just add some cream at the end once you mix the tagliatelle with the porcini in the pan. Let me know if you have any question

        Reply
    4.67 from 3 votes (2 ratings without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Laura Giunta Tobin

    Hi, I’m Laura. Welcome to my blog! While many talk about Italian food, I’ve lived it firsthand. Here, I share real Italian home cooking, just as it’s made in Italy. Won’t you join me?

    More →

    Popular posts

    • Stuffed Round Courgettes
      Stuffed Round Courgettes - Round Zucchini
    • Italian gelato recipe vanilla, chocolate and pistachio balls in a serving bowl
      Italian Gelato Recipe (Vanilla, Chocolate and Pistachio)
    • Pasta a frittata Italian fried pasta
      Pasta a Frittata: Italian Fried Pasta
    • Chiacchiare Italian fried cookies
      Chiacchiere - Italian Fried Cookies

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Disclaimer
    • Cookie Policy
    • Terms & Conditions
    • Acceptable use policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • About
    • Contact

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2022 Your Guardian Chef

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.