Rehydrated dried porcini mushrooms add great depth to all sorts of dishes, and work well as an accent or as a major component in a dish. “They’re great at bumping up flavor, for risotto or even mushroom soups and sauce,” says hotoynoodle. “Strain the soaking liquid and add that to whatever you’re making.” HillJ thinks they’re great with eggs, in any cream-based soup, and on pizza.
Reconstituted in chicken stock and then blended with some cream, shallots, and garlic, dried porcini make a beautiful sauce for pasta or grilled chicken, says JungMann. kchurchill5 combines them with fresh portobello and shiitake mushrooms, beef broth, wine, garlic, and caramelized onions for a pasta sauce.
ajcraig makes a rub for grilled meats by grinding dried porcini with salt and pepper, dried onion and garlic, dried thyme, smoked paprika, and cayenne.
CHOW’s Chicken and Wild Rice Casserole (pictured above) is flavored with rehydrated dried porcini.
Board Link: Dried Porcini Mushrooms