Porcini mushroom dust is pure magic! Foraged from the base of trees, bulging under deadfall, Porcini offer a deep woodsy flavor that adds dimension to a dish. Porcini are not easy to find and mushroom patches are coveted among foragers, no one quick to divulge their secret spot. My grandmother taught me the best time to forage was just after a good rain when the sun warmed the land and the air was thick with moisture. She foraged for hours, making her way through the forest, at a slow but steady pace, pushing around dried leaves and deadfall with her walking stick hoping she would beat the pigs to the prize.When ground to dust, Porcini unleash an intensely fragrant musky aroma, so potent, it's intoxicating. In my family, they are the King of all mushrooms, the quintessential taste of the season. Sprinkle Porcini dust into an earthy risotto, mix it into your pasta dough, or fold it into an elegant cream sauce and you'll have everyone wondering how you worked your magic!Porcini dust can be difficult to find unless you have a specialty store that carries it, so often times I grind my own. While you could absolutely grind the dried mushrooms in mortar and pestle, I usually forsake the romance, and blitz them in the food processor until they turn to dust. Simple as that!
- 1 ounce dried European Porcini mushrooms
- Put the dried mushrooms in a food processor.
- Grind for two minutes or until the dried mushrooms turn to powder. Let the dust settle before you open lid.
- Transfer to a spice grinder to refine the texture.
- Sift through a fine mesh strainer to remove any large particles.
- Funnel into a spice jar or any air tight container. Can be stored for months in a cool, dry place.