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Prep time
10 minutes
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makes
1/2 cup
Author Notes
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
Test Kitchen Notes
Recipe excerpted with permission from Fantastic Fungi Community Cookbook © 2021 edited by Eugenia Bone. Photography © 2021 by Evan Sung. Published by Insight Editions. —The Editors
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Ingredients
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Porcini Powder
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1 1/2 cups
loosely packed dried porcini
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Porcini Butter
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8 ounces
high-quality lightly salted or unsalted butter
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3 tablespoons
porcini powder, or more if you like
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Porcini Salt
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2 tablespoons
very coarse salt (see note)
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1 tablespoon
porcini powder
Directions
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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.
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Porcini butter
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.
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Porcini salt
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.
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