Mushrooms, Dried Porcini
Porcini isn't poor....we'd call it richcini if we could. It has a rich, meaty flavour.
Reconstitute by soaking for 15 minutes in warm water. Add to ragouts, stews and risottos at the start of the cooking process.
Good for: sauces, pasta, ragouts, stew / casseroles and slow-cooked meals. Add at the start of the cooking process.