What it is
These are whole dried porcini mushrooms in a 1 kg format. Drying concentrates their aroma and makes them a practical store-cupboard ingredient for professional Italian cooking.
Product and format
The mushrooms are supplied whole, so the kitchen can choose the cut after rehydration. The 1 kg format suits regular mise en place for sauces, pasta, risotto and seasonal menus.
Organoleptic profile
Porcini bring an earthy, woody aroma, a savoury umami character and a firm texture that becomes tender after soaking. Their flavour is strong enough to support a dish without requiring a large quantity.
Professional uses and portions
Use them in risotto, pasta sauces, soups, stuffings and savoury fillings. As a starting point, allow 10–15 g dried mushrooms per portion for a risotto or sauce; adjust the amount to the recipe and desired intensity.
Mistakes to avoid
Remove visible residue before soaking and strain the soaking liquid before adding it to a sauce. Do not burn the rehydrated mushrooms, and do not let grit pass into the finished dish.
Storage
Keep the dry product in a cool, dry place away from humidity, light and strong aromas. Reseal the pack after each use and use clean, dry utensils when taking out the mushrooms.
LAPA logistics in Switzerland
LAPA supplies dry Italian ingredients to professional customers throughout Switzerland. Store the 1 kg format in the dry area and plan the soaking quantity around the service.
Who it is for
Suitable for Italian restaurants, pizzerias, hotels, catering kitchens and delicatessens that need a versatile dried mushroom for sauces, first courses and fillings.
