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Vegetables · Mushrooms

Dried porcini mushrooms

Dried slices of the prized porcini (cep) mushroom; a small handful adds deep, meaty woodland flavour to sauces and risotto.

Also called: porcini, dried ceps, cèpes, penny bun, Steinpilze

Around the world: funghi porcini secchi (it) · cèpes séchés (fr) · getrocknete Steinpilze (de)

A kind of mushrooms

1 recipe with it

What it is

Porcini (Boletus edulis, ceps in French) are wild forest mushrooms that are sliced and dried for year-round use. Drying concentrates their aroma, so 10–20 g can flavour a whole pot. They are soaked in warm water before use, and the strained soaking liquid is a flavourful stock. Better grades are pale, large slices with few crumbs.

Boletus edulis

How it’s used

  • Soaked and added to mushroom ragù for pappardelle and tagliatelle
  • Risotto ai funghi
  • Stews, gravies and stuffings
  • Ground to a powder as a seasoning

Characteristics

Taste
Intensely savoury, nutty and earthy.
Aroma
Strong woodland, almost smoky aroma.
When cooked
Rehydrates in 20–30 minutes in warm water; strain the liquid through a paper towel to remove grit.
Sold as
dried, powder, fresh
Cooking uses
Commonly cooked, Mainly a seasoning

Storage

Cool, dry and dark. Keep airtight in a cool, dark cupboard for up to a year; freeze to keep insects out.

Diet, allergens and safety

No major allergens in typical versions.

  • Vegetarian
  • Vegan
  • Dairy-free
  • Egg-free
  • Gluten-free
  • Nut-free
  • Soy-free
  • Caffeine-free
  • Buy wild mushrooms only from reputable suppliers; never forage without expert identification.

Nutrition per 100 g

Energy
296 kcal
Protein
9.58 g
Carbohydrate
75.37 g
Fat
0.99 g
Fibre
11.5 g
Sugars
2.21 g

USDA FoodData Central: Mushrooms, shiitake, dried (a close stand-in).

Substitutes

Optional — what works if you don’t have it, and how it changes the dish.

  • Shiitake mushrooms — Dried shiitake give savouriness but an East Asian flavour; use the same weight.

Related ingredients

Recipes with dried porcini mushrooms

More mushrooms