Porcini mushrooms are a famous and delicious addition in Italian cuisine. Due to their strong “umami” flavor, it has become an incredibly popular gourmet mushroom. Like so many other good edible mushrooms, porcini’s are mycorrhizal. This means that the underground vegetative growth of the mushroom called the mycelia, enters into a symbiotic relationship with the roots of plants. Because of this complex relationship that occurs naturally, porcini’s aren't easily cultivated. They are hard to find fresh and are usually rather expensive. Fortunately, our porcini’s are locally found and harvested, in the wild, along the Garden Route and around the Cape Peninsula.
The name porcini means "piglets" in Italian. They're also known as the king bolete, cèpe (in French), Steinpilz (the "stone mushroom" in German), and a host of other fun names from all over the world. The Latin name is Boletus edulis. The term "porcini mushroom" actually refers to a few different species. The most sought after is Boletus edulis, or the king bolete. This is the mushroom people refer to when they say porcini. Their hearty, nutty taste is a welcome addition to many dishes. Not only do they taste good but also they're good for you. This mushroom reportedly has a high protein content, which makes them a great meat substitute in vegetarian dishes.
Being mycorrhizal, they're not mass cultivated and not as common as the standard white button mushroom. This is why you're more likely to see dried porcini than fresh.
At The Great Cape, we offer our Porcini Mushroom Powder in a convenient glass container so you can add a delicious, strong, umami flavour to pasta, soups, sauces and meats whenever you want. Simply add a half to full teaspoon to your sauces or soups, to risotto or pastas, or add black pepper and pat onto your steaks before frying in butter. You’ll become an instant masterchef with little effort or know-how!
Did you know that it takes a kilo of dried porcini mushrooms to produce only 100g of Porcini Mushroom Powder. Packed with flavour, it is a must in any aspiring masterchefs' pantry shelf. Be warned - it is rare and seasonal, but worth whatever length you have to go to, to get some. Thankfully for you, you’ve have come to the right place!
Available in 50g clear sealed bag. Best kept refrigerated or frozen.