Borgolab Dried Porcini Mushrooms - 50 Gram Bag Pantry Borgolab S.r.l.

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Borgolab Dried Porcini Mushrooms

$24.95

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These porcinis from Parma leave grocery store dried mushrooms in the dust. Based in the renowned mushroom-growing region of Borgo Val di Taro, Borgolab specializes in the harvesting and processing of mushrooms—and nothing else. They start with world-class, PGI-certified Parma porcinis grown in rich, fertile soil, then carefully sort each harvest to find the biggest and best specimens for processing. They dry the sliced mushrooms low and slow to preserve their flavor and texture, and each slice is hand-selected twice: once before drying, then once more after to ensure only the very best pieces make it to market. That means you get big, thick slices of high-quality porcini mushrooms—not a sad bag of paper-thin shards. After a quick soak in hot water and a gentle squeeze, you’ll have dense, meaty, savory porcinis, ready to add to your favorite recipes.

Porcini Mushrooms, Sliced and Dried

Net Weight: 1.76 ounces
Place of Origin: Parma, Italy

Before cooking, soak the mushrooms in hot water for 15–20 minutes, then drain and squeeze gently. Save the soaking liquid—it’s very flavorful—for pasta, risotto, soups and braises. Just pour off the clear portion first, leaving any sediment behind. The porcinis are intensely flavorful, with a meaty texture that stand out in mushroom-forward recipes; try them in our Porcini-Rubbed Beef Tenderloin with Roasted Portobello Mushrooms and Pasta with Sausage and Porcini Mushroom Ragù.

Borgolab Dried Porcini Mushrooms

$24.95

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The Best Porcinis Come from Borgo Val di Taro

Just like champagne from Champagne and prosciutto di Parma, wild porcinis from Borgo Val di Taro are protected by European law. Located about 60 miles outside Parma, this mountainous region in northwest Italy has been known for its mushrooms for hundreds of years—and in 1996, they received Protected Geographical Indication (PGI) status. For the past three decades, Borgolab has made it their mission to honor their hometown’s reputation and produce the world’s best porcinis.