Like so many wild mushrooms, Porcini are not easily cultivated and therefore most often available dry. Porcini have a distinct meat texture and earthy flavour that is more pronounced when dried.
Dry Porcini can be ground up into a powder and used like a spice to add depth and complexity to sauces, marinates and rubs. NOTE: Before grinding the dry Porcini pieces carefully remove any stones or grit.
Whole rehydrated Porcini pieces can be used in soups, pasta and of course risotto. To rehydrate, soak the dry pieces in hot water for about 20 minutes or until soft, when ready remove from the water. Strain the used Porcini water with a fine mesh strainer to remove any sand or grit. You now a richly flavoured broth that can be used immediately or kept frozen for future use.