Italian for bolete, a wild mushroom with a broad cap that is brown to tan in color. Pungent, earthy, woodsy flavor and aroma. Use to flavor stews, soups, and stuffings. Mix porcini powder with flour, sea salt, and pepper to make a breading for fresh wild mushrooms, such as, morels. Lightly bread the fresh wild mushrooms in this mixture before cooking in a high temp cooking oil or clarified butter.
Ingredients: May Contain Naturally Occurring Sulfur Compounds