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Dried Porcini Mushrooms

Serves: Makes 3 ounces

Ingredients:

  • 1½ pounds fresh porcini mushrooms


Procedures:

Peck is a legendary food emporium in Milan that dates from 1883. It’s a not-to-be-missed stop for foodies visiting Milan. When we last traveled to Italy, we shopped at Peck and brought home beautiful packages of dried porcini mushrooms to give as gifts. The perfectly sliced mushroom caps were arranged in overlapping rows nestled on top of soft, spaghetti-like strands of wood shavings and packed gorgeously in a shallow wooden crate sealed with cellophane. It was tied with a brown ribbon bow imprinted with “Peck” and its logo. With foraged porcini mushrooms available in season in the farmers’ market, here’s an opportunity to buy them fresh and dry your own. This is a precious gift to be given to your foodie friends—you’ll be hugged!
  1. Wipe any dirt from the mushrooms with a barely damp paper towel or use a mushroom brush. Trim the very base of the stems, only if necessary. Cut the mushrooms lengthwise, from the cap through the stem, into ¼-inch-thick slices.


  2. Arrange the slices, without touching, on the mesh drying trays of a food dehydrator. Dry at 130°F until the slices feel dry and crisp with no signs of moisture on the inside, 8 to 12 hours.


Storing: Store in a tightly covered tin or in cellophane bags. Do not store in plastic bags. Keep in a dark, cool, dry place for up to 1 year.

by Sur La Table & Andrews McMeel Publishing

 
 
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