Funghi Porcini (Sliced)

Meaty and nutty with a sourdough aroma, these dried slices rehydrate into a rich stock.

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$12.50

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  • Soak in warm water for 10-15 minutes, then strain, reserving the liquid.
  • Chop and stir into risotto or pasta and use the soaking liquid as a stock base.

With a plethora of imaginative names in different languages, the Italian - and most common - name, porcini, means 'piglets' in English. When dried, the flavour of these much relished mushrooms intensifies to a meaty, creamy and nutty palate; the aroma is reminiscent of sourdough. These whole dried slices rehydrate in warm water, releasing a rich mushroom stock alongside the tender pieces.

Porcini mushroom (100%)

What We've Been Cooking
Gewürzhaus - Funghi Porcini (Sliced)

$12.50

$12.50

FAQs

A single origin spice comes from one specific growing region, rather than being combined with other spices into a blend. Because it's not mixed with anything else, you get the true, unaltered flavour of that spice.

A blend (like a Ras El Hanout or Souvlaki Rub) combines multiple spices to create a new, layered flavour. A single origin spice is just one ingredient on its own, which can be used in cooking, to create your own blends, or to season a dish with a distinct flavour.

We source each spice from its authentic land of origin, or from wherever in the world the quality is best. That's why you'll find, for example, Tasmanian Pepperberry, French Lavender and Cinnamon from Sri Lanka in our range, each is chosen because that region grows or produces it best.

Many of our ground single origin spices are milled locally in small batches to lock in freshness, rather than being milled overseas months before reaching Australian shelves. Whole spices are packed as they arrive from origin, so you can grind or use them as needed.

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Milled in Melbourne