Dried Wild Porcini Mushrooms

Wild porcini, the king bolete, sliced and dried to concentrate their deep, nutty, savory flavor. Dried porcini are a pantry workhorse: a few slices add real backbone to risotto, pasta sauce, braises, gravy and stock.

Rehydrate in warm water for 20 to 30 minutes, then chop and cook with the rest of the dish. Strain the soaking liquid and add it too; it carries as much flavor as the mushrooms. You can also grind them straight into a rub or seasoning.

Boletus spp., wild harvested and dried. Sold by the ounce.