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	Porcini - Wikipedia, the free encyclopedia
		The cap of Porcini is 7-30 cm broad at maturity, and mostly reddish-brown fading to white in areas near the margin; the color continues to darken as it matures.
		Porcini is eaten and enjoyed raw, sautéed with butter, ground into pasta, in soups, and in many other dishes.
		As with all mushrooms, the Porcini should be inspected for insects as flies are often found throughout the mushroom.
	en.wikipedia.org /wiki/Porcini (422 words)

	Italian Food: Porcini Mushrooms
		The meat-like texture of Porcini, with its earthy and somewhat nutty flavor is unequaled among mushrooms and lends itself to countless dishes.
		Porcini belong to the Boletus genus of mushrooms, characterized by a soft, meaty white body that does not change color after it is cut (Boletus that change colors to blue when cut or bruised should not be eaten).
		Porcini harvesters in Italy are also required to gather the mushrooms in open baskets to let spores escape and ensure the survival of the mushroom.
	www.lifeinitaly.com /food/porcini.asp (1291 words)

	Ingredients: Porcini (Site not responding. Last check: 2007-10-08)
		Porcini have thick, fleshy stalks that grow up to 10" tall, and are crowned with russet caps that may be up to 10" across.
		Though they sprout in spring and early summer, Porcini are at their peak in flavor during the fall season.
		Dried Porcini should be soaked in cool water for 1 to 2 hours and rinsed prior to cooking.
	www.italiancookingandliving.com /food/pf_text/ing_porcini_old.html (524 words)

	Sublime Porcini Mushrooms
		Porcinis are most often sold dried, which concentrates their flavor, but when buying them fresh, look for the small, tender young mushrooms for the best taste.
		Fresh porcini mushrooms are generally very clean, save for the very bottom of the stem, which is usually removed before cooking.
		Rich in potassium and riboflavin, porcini mushrooms are 89% water, with only 14 calories per 100 grams, so don’t let their rich flavor fool you.
	www.christinacooks.com /produce/mushrooms.html (609 words)

	Porcini Recipes
		Grind 1/4- to 1/2-ounce (7- to 15-g) dried porcini mushrooms in a small processor or coffee mill to a powder consistency.
		Don't make large quantities of porcini powder at one time because the flavor can become unpleasantly strong when the powder is exposed to air for long periods.
		As a substitute for the porcini mushroom powder, use dried shiitake mushroom powder or 1/2 of a beef bouillon cube, crumbled.
	www.mitobi.com /Porcini_Recipes_8.html (419 words)

	Robin Garr's Louisville Restaurant Guide / Porcini
		The recent arrival of Volare, the city's hot, trendy new Italian spot on Frankfort Avenue, prompted me to take a fresh look at Porcini, the still-hot, always trendy Italian spot that's been going strong for more than a dozen years just a few blocks east of its newer Italian neighbor on Frankfort's Restaurant Row.
		A pleasant evening and filling Italian meal later, I'm pleased to report that Porcini is holding up very well in the competition: Crowded and emitting with a pleasant social buzz on an autumn week night, this local favorite fully satisfied with friendly service and a series of consistently fine dishes from Chef John R. Plymale.
		Porcini really has two wine programs: A high-end Captain's List features well-chosen, impressive Italian and American wines, mostly, at breathtaking but appropriate prices for sought-after "Super Tuscan" wines and the like from good vintages, ranging up to $230 for the 2000 Ornellaia and $275 for the 2000 Antinori Solaia.
	www.louisvillehotbytes.com /porcini.shtml (1397 words)

	Boston.com / A&E / Food / Dried porcini pack plenty of flavor
		When reconstituted in hot water, the softened mushrooms can be used like their fresh counterparts in cooked foods; the bonus is a powerfully flavored broth to add to sauces and soups or to stir into risotto.
		In the mycological world, where the fungi are revered, porcini (known as cepes in France) are hailed as ''King Bolete," derived from its species name, Boletus edulis.
		Kevin Crawley, chef and co-owner of Coriander Bistro in Sharon, is a big fan of fresh and dried porcini, often employing in one dish what he calls a ''triple flavor stack" of sauteed fresh porcini, porcini-infused oil, and porcini powder.
	www.boston.com /ae/food/articles/2005/03/09/dried_porcini_pack_plenty_of_flavor (570 words)

	Indian Harvest Specialtifoods, Inc.: Foodservice: Products: Mushrooms & Truffles: Porcini, Grade A (Site not responding. Last check: 2007-10-08)
		Porcini Mushrooms (Boletus Edulis) are a very popular Mushroom throughout Europe and the United States.
		Porcini is graded by size, color, aroma, and variety.
		Dried Porcini can be substituted for any Mushroom in any recipe; typically a smaller amount of Dried Porcini can be used in recipes than other Mushrooms because of the intense flavor of the Porcini.
	www.indianharvest.com /html/foodservice/prod14_mt_porcini_gradeA.html (159 words)

	Sassy Radish: Porcini Mushroom Soup
		I insist on using only porcini mushrooms for this soup, otherwise the flavor is just not the same.
		You can find dried porcini mushrooms in specialty stores, or order them online — their dry state does not weaken their flavor.
		Porcini mushrooms are distinctly flavored with a deep earthy, nutty, almost meaty flavor.
	www.sassyradish.com /archives/2005/12/porcini_mushroo.html (523 words)

	PORCINI MASHED POTATOES Recipe at Epicurious.com
		Add porcini to soaking liquid and boil until liquid is reduced to about 1/3 cup.
		With a slotted spoon transfer porcini to potatoes in bowl and with a wooden spoon beat in yogurt, olive oil, salt to taste, and about 4 tablespoons reduces porcini liquid, or just enough to thin potatoes to desired consistency.
		I used butter instead of olive oil, and the mix of butter and yogurt blended nicely with the earthiness of the porcini mushrooms.
	www.epicurious.com /recipes/recipe_views/views/14299 (478 words)

	Tortellini alla Panna con Funghi Porcini Recipe - Italian Food
		This dish is a signature of the Veneto, tortellini served with porcini mushrooms.
		The best place to eat this dish is in the town of Bassano del Grappa, the area where porcini mushrooms are harvested.
		Porcini mushrooms make a flavorful and fragrant addition to many dishes.
	www.bellaonline.com /articles/art18305.asp (338 words)

	Porcini and White Truffle Spread by Boscovivo
		Boscovivo Porcini and White Truffle Cream is made of high quality pureed porcini mushrooms (Boletus edulis) enriched with Spring White Truffles (Tuber Albidum Pico 5%).
		Use Porcini and White Truffle Cream as a base for garnishing or filling savory pastries or as a spread atop crostini or crackers.
		Porcini and White Truffle Cream can be used as a seasoning for cutlets or fillets by diluting with fresh cream or besciamella sauce.
	cybercucina.com /ccdocs/products/WTP1702BV.html?... (151 words)

	Iron Chef Episodes
		The winner of the 1995 contest is Marco Molinari, 32, challenger for the porcini mushroom battle against Iron Chef Morimoto.
		The challenger's dishes were porcini quiche; espresso fettuccini with porcini sauce; porcini soup; roasted cornish game hen stuffed with porcini risotto; and porcini mont blanc.
		The Iron Chef's dishes were bonito soaked porcini and duck meat; porcini tempura with a tartar sauce; rice and porcini with grated vegetable root; porcini ramen; and porcini creme brulee.
	www.geocities.com /oceanaria9/eps.html (1329 words)

	RestaurantReviews...Porcini Restaurant
		Happily, the veal and pork dishes still grace the Porcini menu, which recently had an update.
		Porcini's wine list seems to have been ignored in the latest round of revisions.
		It may be time to reconsider the selection, which tends to be fairly international and a bit tilted toward the high end.
	cityguide.courier-journal.com /fe/RestaurantReviews/Profile.asp?businessid=46792 (823 words)

	Seared Scallops, wild mushroom tartar and extra virgin marinated porcini
		For the Porcini: In a pot bring to boil water, wine vinegar bay leaf and peppercorns
		Clean the porcini and delicately brush away any residual sand, cut into 4 segment.
		Blanche porcini for 5 minutes, remove and set aside to cool, place in a vase cover with extra virgin olive oil
	www.globalchefs.com /recipe/seafood/web/sea029scaw.htm (369 words)

	Simply Recipes: Porcini Parmesan Recipe
		Winter is the best season to collect wild porcini mushrooms in the Pacific Northwest.
		Although great sliced and dried for future use, the large fresh firm porcini (aka "bolete") can be prepared much like eggplant, baked with Parmesan.
		Fry the porcini on both sides, adding more oil as needed, until golden brown.
	www.elise.com /recipes/archives/000215porcini_parmesan.php (311 words)

	Porcini mushroom pasta (Site not responding. Last check: 2007-10-08)
		Soak the porcini in the hot water until softened (or zap in microwave to hasten the process).
		When the onions have softened, add all the mushrooms and sauté until the excess water from the mushrooms is gone.
		In another pan, mix together the reserved porcini liquid and the milk.
	www.iwaruna.com /orca/food/pastas_sauces/pmush_pasta.html (183 words)

	Morel Mushroom Oil and Porcini Mushroom Oils
		Porcini (Boletus edulis): One of the finest mushrooms and exceptionally delicious.
		Their distinctive, subtle flavor uniquely complements pasta, cheese, fish dishes, bruschetta, fondue, cold cuts, pasta, roasted meats and for seasoning risotto.
		Boil pasta in 3 quarts salted water with a tablespoon of olive oil.
	www.gmushrooms.com /OliveOil/MorelOil.htm (477 words)

	Finnish Porcini Supply - Exporting Gourmet Mushrooms From The Forests of Finland (Site not responding. Last check: 2007-10-08)
		Finnish Porcini Supply offers a reliable and quality supply of European gourmet mushrooms harvested and packaged by experts.
		We use 'porcini' in our title because the Italian name'porcini' is known and used by many throughout the world.
		The cap size is less than 5cm in width, there are no worms and underneath the cap is white.
	www.finnishporcinisupply.com (1398 words)

	Recipes : Warm Porcini Mushroom Flan with Wild Mushroom Confit, Truffle Emulsion and Crispy Phyllo Threads : Food ... (Site not responding. Last check: 2007-10-08)
		In a small saucepan place porcinis with 3/4 cup water and bring to a boil.
		Lower heat to a simmer and cook until porcinis are very soft and liquid has reduced to 1/2 cup.
		Transfer to the bowl of a food processor and add reserved mushroom liquid and porcinis and process until smooth.
	www.foodnetwork.com /food/recipes/recipe/0,1977,FOOD_9936_14898,00.html (629 words)

	kyw.com - Tony Tantillo: Porcini Mushrooms (Site not responding. Last check: 2007-10-08)
		You can buy dried porcini mushrooms and reconstitute them with chicken broth, mushroom broth, or regular water, but fresh porcini’s are fantastic.
		When you can find them you need to select them and store them properly to retain all the properties that they have, (otherwise they’ll be so expensive,) and their nutritional value.
		Porcini mushrooms in the market, they’re available, a little bit expensive, but have you had them on risotto?
	cbs3.com /food/local_story_034094010.html (446 words)

	Recipe-Porcini Cream Sauce
		These recipes are for your personal use only and may not be added in any form to archives or other works.
		Especially great over fresh pasta, it is also very good with meat, rice or other grains or for casseroles in place of bechamel sauce.
		Cover the porcini with the hot water and set aside for 20 minutes.
	www.epicureantable.com /recipes/S/sporcini.htm (441 words)

	WILD RICE WITH FENNEL AND PORCINI Recipe at Epicurious.com (Site not responding. Last check: 2007-10-08)
		In a small bowl soak porcini in boiling-hot water 20 to 30 minutes, or until softened.
		Slowly strain soaking liquid through a fine sieve lined with a coffee filter or a double thickness of rinsed and squeezed cheesecloth into a small saucepan, being careful to leave last tablespoon containing sediment in bowl.
		Bring reduced porcini liquid to a boil with cold water, salt, and rice and simmer, covered, 45 to 50 minutes, or until rice is tender and liquid is absorbed.
	www.epicurious.com /recipes/recipe_views/views/10093 (504 words)

	Wild porcini, lobster, morel and chanterelle mushroom dips
		Wild porcini, lobster, morel and chanterelle mushroom dips
		The porcini spread is excellent served with a full-bodied red wine.
		It is a perfect match for thin breads, crackers, toast, or as a dip with potato chips, raw vegetables or cold cooked prawns.
	www.mmwildmushrooms.ca /misty_spreads.htm (178 words)

	Saveur - Bignolini con Porcini e Fonduta (Puffs with Porcini and Cheese Sauce) (Site not responding. Last check: 2007-10-08)
		For the filling and sauce: Put dried porcini and milk in a medium pot and bring to a simmer over medium heat.
		Remove from heat, cover, and steep for 30 minutes, then strain and discard porcini.
		of the butter in a large skillet over medium heat and cook fresh porcini and garlic until tender, about 5 minutes; set aside.
	saveur.com /article.jsp?ID=3686&typeID=120 (391 words)

	Wild About Mushrooms: Boletes
		The imported Italian boletes (porcini) are usually dark in appearance, and their smell is intense and aromatic.
		The next time you roast a turkey, insert small pieces of unsoaked dried Italian boletes (porcini) under the skin of the breast of the turkey.
		You may also want to add a small handful of soaked porcini to a simple bread stuffing; use the soaking liquid to moisten the stuffing.
	www.mssf.org /cookbook/boletes.html (2724 words)

	Porcini Spice Rub - Dry Rubs
		This delicious porcini spice rub has an exotic mushroom fragrance and taste.
		Extremely versatile, the porcini spice rub can be added to anything that requires an extra kick of mushrooms - soups, pastas, risotto, even mashed potatoes.
		Ingredients include wild mushrooms (porcini, chanterelles, oyster, shitake, morel), kosher salt, spices, Thai red rice.
	www.chefsresource.com /porcini-spice-rub.html (90 words)

	Food: Ingredients: Porcini
		Prized by ancient Roman emperors and by the more prosperous classes during the Middle Ages, Porcini were as indigenous to nobility tables as to their natural habitats in Europe, North America, and Australia.
		(Frozen Porcini will keep in the freezer for months if left undisturbed.).
		Instead, store them in a paper bag at the bottom of your refrigerator for up to three days, maximum.
	www.italiancookingandliving.com /food/essentials/porcini.html (572 words)

	Hormel Foods - Glossary - Cep or Porcini Mushroom
		This mushroom variety is commonly referred to as Cèpes and bolet ou Porcini in French or stone mushrooms and Porcini in English.
		When dried, the porcini mushroom is available throughout the year but when fresh, they are only available June to November.
		When selecting raw mushrooms, choose those that are fresh looking and have firm caps and stems, avoiding mushrooms with shriveled caps, dried stems or noticable blemishes.
	www.hormel.com /kitchen/glossary.asp?id=33839&catitemid= (415 words)

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