I use Boletus rubriceps, for this recipe, but B. edulis, B. aereus, B. pinophilus, or B. reticulatus or any combination of these will do. Porcini powder is a great condiment to have on hand, and I use it in lots of ways. One of my favorites is as a rub on meat. Beef rubbed with the powder, seared, and cooked in a pot roast is fabulous. You can also make Porcini Butter using this recipe, which Daniel Winkler—an expert on Ophiocordyceps sinensis—taught me. Use the butter to spread on toast , steaks, or fish, to melt on top of an omelet or potatoes, or as a dressing for a simple spaghetti with garlic and oil . I first published these recipes in my book, The Kitchen Ecosystem.
Note: I like to use a coarse sea salt, but you can make this with regular kosher salt as well. I use the salt as a finisher, sprinkled on beef, eggs, and pasta with mushrooms. It also makes a great gift. —Eugenia Bone
high-quality lightly salted or unsalted butter
porcini powder, or more if you like
very coarse salt (see note)
Make the powder:
Grind the dried porcini in a spice grinder. You will notice a lot
of porcini dust when you open the top of the grinder. Don’t
worry; it’s mostly dried spores. You can keep the powder in a
clean jar in your pantry. The flavor will hold for about a year.
Bring the butter to room temperature. In a small bowl, combine the butter and porcini powder. If you use unsalted butter, add salt to taste. Spoon the butter into a glass tub with a plastic top and refrigerate until firm. You can freeze the butter for up to 8 months or store in the refrigerator for a couple of weeks.
In a spice grinder, combine the salt with the porcini powder. Grind until well combined. Place in a small, airtight container and store in the pantry for up to a year.