Ingredient
Bolete
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Porcini mushrooms are well appreciated in Europe for their meaty texture and interesting flavor. If you can find them fresh, pick the largest caps you can find (or afford). Just wipe them clean before using; if you wash them, they'll soak up the water like a sponge. Dried porcini are also excellent.
Also known as
- Porcino
- Cepe
- Cep
- King bolete
- Borowik
- Polish mushroom
- Steinpilze
- Stensopp
Equivalents
One pound fresh = 3 ounces dried
Substitutes
hedgehog OR chanterelle (fruitier flavor) OR portobello OR oyster mushrooms OR truffles
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