Dried Porcini Mushrooms


These wild, dried Porcini mushrooms are found on the floor of pine forests in Italy. Rehydrate to release their strong, earthy flavour.



Blitz dried porcini in a food processor or Nutribullet (using the milling blade) until a fine powder forms. Dissolve into thicker soups and sauces to deepen flavor. The powder can also be sprinkled on steaks before searing or blended with spices and salt to make a dry rub for meats or full-flavored fish.

Pairs well with/serving suggestion

Use dried Porcini mushrooms to create a gorgeous Italian risotto. View the recipe: https://www.bolefoods.co.za/dried-porcini-mushroom-risotto/

Porcini mushrooms (Boletus Edulis) are not indigenous to South Africa and it is believed that the spores were imported with the first pines into the country from Mexico and California.

This mushroom is found in pine and oak plantations along the higher altitudes of the east coast of South Africa. The season runs in conjunction with our summer rainfall and usually runs from September to April with regular intervals depending on rainfall. The mid-summer months of December to February are also generally too hot and if porcini do appear these crops are generally very short.

Porcini mushrooms are very prized in both Italian and French cuisine for their distinctive flavour. The flavour tends to be nutty and earthy and very fleshy compared to any cultivated mushroom. They are often used fresh in more delicate dishes such as a risotto but are often also preserved by either dehydration or freezing.

The dried porcini are very intense in flavour (10kg of fresh for 1kg of dried) and hence small quantities are required to flavour any dish, from a stew to a mushroom sauce. If preparing a white sauce we suggest hydrating them in milk and using the milk in the sauce or in warm water in any other sauce.


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