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Porcini Mushroom Recipes – 5 Great Ways to Cook Them

Porcini Mushrooms Recipes – 5 Great Ways To Cook Them

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Porcini mushrooms are wild, brown-capped mushrooms that have a deep, woodsy, earthy flavor and give a rich, meaty texture to any recipe.

Porcinis are available in both fresh and dried forms, but in the United States it is very difficult to find fresh porcini, and if you do, they are very expensive. On the other hand, dried porcini is easily available year round. However, each type of porcini plays a different role in the culinary world, and one cannot be substituted for the other. Why? Let’s find out.

Fresh Porcini vs. Dry Porcini

Fresh porcini mushrooms are pale to full brown in color and can range from 1 inch to 10 inches in size. They are best suited for grilling and sauteing. They are available in the fall and for a short season in the late spring. If you prefer fresh porcini, look for the ones that have a darker cap, as these have a more intense flavor.

For cooking, you need to wipe off the mushrooms gently and discard the spoiled parts. The stem and cap are edible. However, make sure to cook them thoroughly before eating.

You can refrigerate fresh porcini, but it is recommended to use them as early as possible if you want to get the best flavor and texture out of them.

Dry porcini are great for cooking, but they are used quite differently than fresh porcini. You need to rehydrate them before adding them to most dishes, although they can be added directly to soups. They have a slightly chewy texture and provide a deep earthy, smoky flavor.

Dry porcini mushrooms are easily available, but it’s best to avoid the ones that are dark in color. When it comes to dry porcinis, darkness signifies age. To prepare them for cooking, soak dry porcini in hot water for around half an hour before using.

For dried porcinis, we like Well-Leaf Tea Store’s Dried Porcini Mushrooms, which are grown in Europe.  They tend to be fresher than others on the market.

It is easy to store dried porcinis.  Simply put them in a jar or a sealed ziplock bag and keep them in a cool, dry place. They will be good for a year or even longer.

Delectable Porcini Mushroom Recipes

1. Sauteed Porcini Mushrooms

  • 8 ounces fresh porcini mushrooms
  • Salt to taste
  • Oil
  • Chopped parsley for garnish
  • Clean the mushrooms thoroughly and pat them dry. Next, slice or chop the mushrooms the way you prefer.
  • Heat a large skillet on a high flame and add just a little oil to coat the bottom.
  • Add the mushrooms in a single layer to the skillet and cook on a high flame. Keep stirring frequently to ensure that the liquid evaporates as soon as possible. Sprinkle salt over them and continue to cook them until they turn brown and soft.
  • Add chopped parsley and give everything a good stir. Serve and enjoy.

Check out other variations to this recipe here: Sauteed Porcini Mushrooms.

Mushroom Salad
Image Source: Unsplash [Created by Camila Melim]

2. Italian Porcini Mushroom Risotto

  • 1 ounce dried porcini mushrooms
  • 32 ounces beef stock (one carton)
  • 1 shallot, chopped
  • 1 ¾ cups Arborio rice
  • 3 cloves garlic
  • ¼ cup olive oil
  • ¼ cup butter
  • 1 cup hot water
  • 1 tsp. dried rosemary
  • 1 cup white wine
  • 1/3 cup grated parmesan cheese
  • Salt and ground black pepper
  • Soak porcini mushrooms in hot water for around an hour. Drain them and put the liquid aside. Squeeze the mushrooms to remove excess liquid and later chop them roughly.
  • Take a saucepan and boil the beef stock. Once it starts to boil, reduce the heat and cover to keep it warm.
  • In a skillet, heat 3 tbsp. of oil over a medium flame and add garlic cloves. Cook until fragrant. Next, add mushrooms and cook for 5 to 6 minutes or until they turn soft. Season them with salt, pepper, and rosemary. Now, discard the garlic cloves from the mixture and add a half cup of white wine. Simmer the mixture for 5 minutes until the wine reduces.
  • Heat a tablespoon of oil with 2 tablespoons of butter in a saucepan over a medium-low flame and add the shallot. Cook for 3 minutes. Next, add the Arborio rice and cook until fragrant. Pour the remaining half cup of wine. Let it simmer until the wine gets absorbed.
  • Now, add the warm stock that was set aside into the saucepan and let it cook until absorbed. Add remaining stock and the soaking liquid from the mushrooms while stirring constantly. Continue cooking until the risotto turns creamy and tender. This may take around 15 to 18 minutes.
  • Remove risotto from the heat and add 2 tablespoons of butter and parmesan cheese. Let it rest for 3 to 5 minutes, and it will be ready to be served.

Want to check out the nutritional facts of this recipe? Click here: Italian Porcini Mushroom Risotto.

3. Porcini Mushroom Pasta

  • 1 cup rehydrated porcini mushrooms
  • 1 ½ cups crushed tomatoes
  • ½ red onion, minced
  • ½ cup red bell pepper, julienned
  • ½ cup julienned carrots
  • 2 cloves garlic, minced
  • ½ cup dry red wine
  • 2 teaspoons chopped fresh basil
  • 6 cups wide noodles
  • Salt and pepper to taste
  • Boil the noodles and place them aside.
  • Heat oil in a large skillet on a medium flame and add garlic and onions. Sauté for around 4 minutes.
  • Next, add carrots and red bell pepper and sauté for another 4 minutes.
  • Turn the flame to high, add the wine, and boil for a minute. Reduce the heat to medium low before adding mushrooms. Cook for 3 minutes.
  • Next, add tomatoes, rosemary, and basil, and sprinkle salt and pepper to the mixture. Simmer the entire thing for the next 10 minutes.
  • Take a serving bowl, add noodles, pour sauce over them and serve.

Click here for the detailed recipe: Porcini Mushroom Pasta.

Pasta with Porcini Mushrooms
Image Source: Unsplash [Created by Gabriella Clare Marino]

4. Farro and Porcini Mushrooms

  • 1 cup farro
  • 140 grams fresh porcini mushrooms
  • 1 small shallot, minced
  • 1 ¾ cups vegetable stock
  • 1 sprig of fresh thyme
  • Olive oil
  • Wash the farro thoroughly, drain it, and set it aside.
  • Similarly, clean the porcini, roughly chop half the mushrooms, and slice the other half.
  • Heat olive oil in a pot over medium heat and add shallots and thyme. Fry until the shallots are fragrant and translucent.
  • Now, add roughly chopped porcini first. Fry them until they turn brown.
  • Next, add the farro and stir thoroughly so that it is properly coated with oil.
  • Add the vegetable stock and let it simmer on low heat for a while. Cover the pot. Cook until the farro becomes tender and the moisture dries up. This may take around 30 minutes.
  • When the farro is cooked, heat a frying pan, add a tablespoon of oil, and fry the sliced mushrooms. Season them with salt and pepper and then add the parsley.
  • Top the farro with the sautéed porcini mushrooms and serve.

Click here for the full recipe: Farro and Porcini Mushrooms.

5. Porcini Mushroom Soup

  • 2 ounces dried porcini mushrooms
  • 3 shallots, chopped
  • 1 ½ pound small new potatoes, cut into pieces
  • 2 large garlic cloves, finely chopped
  • 1/3 cup extra virgin olive oil
  • 1 tbsp. fresh rosemary, finely chopped
  • 4 cups water
  • Salt to taste
  • Soak the mushrooms in hot water until they turn soft.
  • Take a large, thick-bottomed pot, add a little olive oil, and sauté shallots for 2 minutes.
  • Add potatoes and rosemary to the mixture. Next, add the remaining oil and cook for another 3 minutes.
  • Add garlic and porcini mushrooms along with the soaking liquid, salt, and 4 cups of water. Let it simmer for the next 10 minutes.
  • Add more water if the broth is too intense. Adjust the seasoning if required. Serve and enjoy.

Click here to learn about extra toppings you can use in this soup: Porcini Mushroom Soup.

Wrapping It Up

Porcini mushrooms are versatile and a great addition to many dishes.  Try some today!

For more mushroom inspiration, check out our mushroom recipe page.  Or check out our morel recipes for another wonderfully earthy mushroom.

Which recipe did you love the most? Share your experience with us in the comments.


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