Dried Mushrooms
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- porcini mushrooms, young and firm
Instructions
- In fine September weather, choose young, firm porcini.
- Scrape and clean them without washing; cut into very large pieces (trimming any grubbed spots).
- Sun-dry two or three days, then thread and dry in ventilated air and sun until fully dry.
- Store closed in paper; recheck periodically and re-ventilate if they take up moisture.
- To use, soften briefly in hot water so they keep their aroma.