I have heard it mentioned so often by Jamie and Gennaro but I have not seen it around here. When a friend from Australia managed to get me some, boy was I excited.
And it did not disappoint! I took the dried porcinis, reconstituted it and used it to make mushroom risotto. I see why it is called the king! The mushroom flavor was intense. It was so strong I regret not using strong fresh herbs to balance it out.
This is an amazing ingredient and I would definitely love to use it again!
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