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Porcini mushrooms, also known as cèpes, are big, fat, delicious wild mushrooms, says Nyleve. "They dry beautifully and are most widely available in that form, but you can sometimes find them also as a fresh mushroom—expensive. In some ways they are a god of mushrooms—meaty and flavourful—but in a side-by-side tasting, I think I would still prefer morels. If you want to give them a try, buy a package of dried porcini and use them in a simple risotto or pasta. They also go well in meaty things like stews and make a wonderful mushroom soup."
"They have a smooth, meaty texture, and pungent, woodsy flavor," says Phurstluv. "Most often you will find them dried. They need to be reconstituted in hot water for about 20 minutes before using in a recipe."
Discuss: Porcini Mushrooms
I've never seen fresh porcinis here in the states but have eaten them quite often in Italy. They taste a lot different when dried. Also, it's very hard to find good dried ones here. The supermarket types look like withered, brown scraps and are of a lower grade than the dried ones I brought back from Italy. A vendor once sold some fresh porcinis to me a told me how to make a Tuscan dish - pici ai...+READ
I've never seen fresh porcinis here in the states but have eaten them quite often in Italy. They taste a lot different when dried. Also, it's very hard to find good dried ones here. The supermarket types look like withered, brown scraps and are of a lower grade than the dried ones I brought back from Italy. A vendor once sold some fresh porcinis to me a told me how to make a Tuscan dish - pici ai porcini - which consisted of a local pasta that looks like a thick spaghetti with a hole, porcinis, cream and a local herb he called nepitella. I still dream of that meal!-COLLAPSE