Product Snapshot – Porcini Mushroom Powder

A finely ground powder made from dried porcini mushrooms – a prized wild mushroom known for its deep and earthy flavour – is generally used as a seasoning or flavour enhancer in a wide variety of dishes.

Key Facts:

• Flavour Profile: Rich, earthy, nutty, savoury and slightly meaty
• Colour and Texture: Typically a light to medium brown fine powder, slightly grainy.
• Aroma: Strong and woodsy, with notes of forest floor and dried leaves.

How It’s Made:

1. 1. Harvesting – Porcini mushrooms are typically foraged in forests, mostly in Europe and North America.
2. 2. Drying – The fresh mushrooms are thoroughly cleaned and dried.
3. 3. Grinding – Once fully dehydrated, the mushrooms are ground into a fine powder.

Cooking Uses:

Porcini powder is used to intensify flavour in both meat and vegetarian dishes. It also easily dissolves in liquids and can be sprinkled into dry mixes. Some others uses include:

• Added to soups, broths, and stews for a deeper, savoury flavour.
• Mixed into pasta dough or sauces like risotto and cream sauces.
• Used as a rub for meats, especially beef, lamb or poultry.
• Incorporated into gravies, stuffing or marinades.
• A key ingredient in mushroom-based spice blends.

Recipe Idea – Creamy Porcini Mushroom Sauce

A deep and flavourful sauce that’s perfect for steak, chicken or roasted vegetables.

Prep Time: 5 minutes

Cook Time: 15 minutes

Serves: 2-4 people (depending on usage)

Ingredients:

• 1 tbsp porcini mushroom powder
• 1tbsp butter (or olive oil for vegan version)
• 1 small shallot, finely chopped (or 1/2 small onion)
• 1-2 cloves garlic, minced
• 1 tsp fresh thyme (or 1/2 tsp dried)
• 1/4 cup dry white wine (or vegetable/chicken broth)
• 1 cup of heavy cream (or use full-fat coconut cream for dairy-free)
• 1/4 cup grated Parmesan (optional)
• Salt and black pepper, to taste
• Optional: splash of lemon juice or soy sauce for depth

Instructions:

1. 1. Sauté Aromatics:
   • In a pan over medium heat, melt the butter. Add the chopped shallots and cook for 2-3 minutes, until softened. Stir in garlic and thyme; cook for 30 seconds more.
2. 2. Add Porcini Powder:
   • Sprinkle in the porcini mushroom powder and stir for 1 minute – this ‘blooms’ the powder in the fat for maximum flavour.
3. 3. Deglaze:
   • Pour in the white wine and scrape the bottom of the pan. Let it simmer for 2-3 minutes to reduce by half.
4. 4. Add Cream:
   • Stir in the cream and reduce heat to low. Simmer gently for 5-7 minutes until the sauce thickens.
5. 5. Finish:
   • Add Parmesan if using, then taste and season with salt, pepper and a splash of lemon juice or soy sauce if you want to brighten or deepen the flavour.

Interested? You can buy Porcini Mushroom Powder direct from us – just click here!