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Serbia / Boletus edulis
Porcini means "little pigs" in Italian, and they have long been prized for their deep earth flavor and meaty texture. These organic porcinis are perfect anywhere a deep mushroom flavor is desired. Re-hydrate the slices in water or stock for use in ravioli or pasta sauces, or slow simmer to create an intense base for gravies and sauces.
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Sherrie Hahn
about 2 months ago

Makes a great porcini pesto! Just rehydrate, put in a food processor with crimini mushrooms, basil, garlic, parmesan and pine nuts (or pistachios), and pulse with olive oil until you get the consistency you want. Excellent tossed with pasta or spread on crostini. (It will keep in the fridge for a few days - just put a thin layer of olive oil on top to keep the pesto from 'browning'.)

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  • Double sized porcini
    Out of Stock
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