A.K.A

cepe; king bolete

What is it?

Porcinis are wild mushrooms with a meaty texture and a deep, earthy, woodsy flavor. In the United States,freshporcini are a rare sight and always expensive. Pale brown to brown, they can range from 1 inch across to 10 inches and can weigh up to a two pounds (though usually less). Fresh porcini take well to grilling whole and sautéing, whether whole or sliced.

Driedporcini have great culinary uses, but are used quite differently than fresh and one really cannot be substitued for the other. (Think of the difference between grapes and raisins and you get the idea.) Dried porcini have a more intense flavor; they are rehydrated before being add to a dish in most recipes, where they provide a deep earthy-smoky flavor and a slightly chewy texture.

Don’t have it?

Other wild mushrooms, especially chanterelles can make a good substitution. Meaty shiitakes are another good option.

How to choose:

Freshporcini have a short fall season. Look for firm, rounded caps with white undersides. Usually, the darker the cap, the more intense the flavor. Look under the cap: the tubes there should be white, tight, and firm.

Driedporcini are available year-round and are widely available. The best quality porcini will be made up of large, uniform-size pieces. Avoid packages that are very dark, which can signify age, and have tiny holes in them. Their aroma should be deep, rich, and inviting.

How to prep:

Givefreshporcini a gentle wipe off and cut away any spoiled sections. Both the cap and the stem are edible, but unlike cultivated mushrooms, they need to be cooked before eating.

Soakdriedporcini in hot water (or other liquid) for about 30 minutes before using it; use about 1 cup liquid per 1/2 oz. of mushrooms. In many recipes, it’s this liquid that’s the main ingredient. Strain this porcini “liquor” before using it.

How to store:

Driedporcini, kept tightly sealed in a cool, dry place can last indefinitely, though their flavor may become more intense. Refrigeratefreshporcini but use it as soon as possible for best flavor and texture.

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Recipes

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  Recipe

  Beef Filet with Porcini and Roasted Shallot Sauce

  Intensely aromatic dried porcini mushrooms season both the beef and the make-ahead sauce in this elegant dish. The genius "reverse-sear" method makes it perfect for the holidays because you can…

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  Recipe

  Quinoa and Mushroom Risotto

  This creamy, earthy, aromatic faux risotto is just as soothing and satisfying as the real deal. Plus there’s no need for constant stirring.

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  Recipe

  Beef and Pinto Bean Chili with Toasted Cornbread Crumbles

  Now here's a chili for the meat and the bean lovers at the table. Plump pintos make this dish doubly satisfying. Toasted cornbread crumbles may not be your usual chili…

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  Recipe

  Sweet Potato-Chickpea Dolmas with Spinach and Crispy Mushrooms

  “Dolma” comes from the Arabic word for “something stuffed.” Grape leaves filled with ground lamb, rice, onions, and currants are among the most popular dolmas, but there are a variety…

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  Recipe

  Cabbage and Mushroom Pierogi (Pierogi z Kapusta i Grzybami)

  These meatless pierogi are a Christmas tradition but they're delicious on any cold night; they can be served either boiled or fried.

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  Recipe

  Slow-Cooker Bolognese Sauce with Pancetta, Porcini, and Rosemary

  This rich, complex sauce smells and tastes like fall—with its earthy mushrooms, smoky pancetta, and sweet woodsy rosemary. Serve it over pasta, ideally pappardelle, and freeze any extra (you'll have…

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  Recipe

  Mushroom Ragoût over Creamy Polenta

  A mix of mushrooms contributes deep, earthy flavor to this vegetarian main dish. Instant polenta, with a flavor boost from mascarpone and Parmigiano-Reggiano, helps keep the cooking time short.

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  Recipe

  Cheesy Rice with Garlic and Thyme

  Imagine risotto crossed with macaroni and cheese, and that’s what you get in this comforting side dish. Dried porcini lend a savory edge without an overt mushroom flavor. Serve alongside…

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  Recipe

  Turkey Thighs Stuffed with Porcini, Sausage, and Artichoke Hearts

  Buy skin-on, bone-in thighs at the grocery store and remove the bones yourself—it’s as easy as boning chicken thighs. For more turkey recipes visit The Guide to Thanksgiving Dinner.

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  Recipe

  Rigatoni with Brisket and Porcini Ragù

  Leftover braised brisket gives this ragù long-simmered flavor. Though this recipe calls for dried pasta, you can also use any shape of fresh pasta. Once you’ve drained it, just toss…