Photo by Eugenia Bone
Provenance of Dish
I use Boletus rubriceps, but Boletus edulis, Boletus aereus, Boletus pinophilus, or Boletus reticulatus or a combination will do!
Recipe
Ingredients
1 ½ cups of loosely packed dried porcini mushrooms
Instructions
To make the porcini powder, simply grind the dried porcini in a spice grinder. You will notice a lot of porcini dust when you open the top of the grinder. Don’t worry about it. It’s mostly dried spores.
1 ½ cups of loosely packed dried porcini mushrooms will grind up to about ½ cup of powder.
You can keep excess powder in a clean jar in your pantry. The flavor will hold for about a year. I use porcini powder lots of ways, but one of my favorites is as a rub on meat. Beef rubbed with the powder, seared, and cooked in a pot roast is fabulous.
