Porcini Mushrooms-15g

$4.99

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15G

Product Description

Porcini mushrooms are a wild and meaty mushroom with a rich taste and woody flavour. These mushrooms actually produce their best flavour when dried, and contain a high protein content, making them a great meat substitute for vegetarian dishes.

 

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Flavour Notes:

Premium Select Grade Dried Porcini mushrooms from Italy have a concentrated flavour and aroma that is excellent in risotto, soups, and stews. Used in any dish they impart a nutty, rich and woody flavour.

Culinary Notes:

With a nutty, earthy flavour, Porcini mushrooms are a wild and meaty mushroom that adds a rich taste to many dishes. These mushrooms actually produce their best flavour when dried. Premium Select Grade Dried Porcini mushrooms from Italy have a concentrated flavour and aroma that is excellent in risotto, soups, and stews.

Health Benefits:

Porcini Mushrooms are a great source of dietary fiber and are a good source of protein. They also contain copper, potassium, zinc, selenium, and B vitamins.

Ingredients:

100% dried premium Porcini Mushrooms

Country of Origin:

Product of Italy packed in Australia

Other Names or Spelling:

Porcino, cepes, cep

How to use

  • Soak the Porcini Mushrooms in warm water for 15-20 minutes and they are ready to use in the same manner as fresh mushrooms
  • Use the liquid used to rehydrate the mushrooms as a great base for soups, stocks, and sauces.
  • Great for any dish that calls for chopped mushrooms
  • Add cooked mushrooms to omelets or place on top of grilled fish, burgers, or steak
  • Add to creamy sauces, pasta, and risottos

The Spice People FAQs

Use dried porcini mushrooms in powder form. Dissolve it in soups and sauces, sprinkle it over the steaks, or mix them with spices and salt for a perfect dry rub.

Shiitake mushrooms are the best alternatives. Shiitake mushrooms have a strong flavour and similar texture, but they are less earthy. Use it in equal amounts.

Yes. Soak them or wash them with hot water as it removes the dirt that can spoil the taste of your dish.
Tip: Use the soaking liquid as a tasty broth.

Slice it thin. Place it on a baking sheet in one layer and cook it for an hour at 150 degrees. Repeat it for the other side. Dab it with a paper towel.

You can keep dried porcini mushrooms for six to twelve months if you store them in a cool, dark place inside an airtight jar.

You can easily find dried porcini mushrooms in the nearest grocery store or simply order them online from our website.

The Spice People FAQs

Simple or smoke paprika along with cayenne pepper is the best alternative. Paprika tastes similar to Kashmiri Chilli, while cayenne paper adds to its spice.

Dried Kashmiri chilli is more flavorful than hot, ranging from 1,000-2,000 Scoville Heat Units. It’s mildly hot but not too spicy.

These spices are different. Paprika is the sweet cousin of Kashmiri chilli specific to western cuisine. Kashmiri chilli popular in Indian cuisine and is hotter than paprika.

Place the Kashmiri chilli under the sun for two days. When the chillies turn crispy, grind them in a food mill. Cool down the powder and store it in an airtight jar.

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Country Flavours

This subtle and artful balance provides the perfect flavour foundation for creating the best Malaysian food with the addition of salty hits from dried anchovies and shrimp, up to ten different soy sauces ranging from salty to sweet, puckering sourness from tamarind pulp, and sweetness from palm sugar and coconut milk. Cook your own authentic Malaysian Cuisine with our Malaysian spices online and explore our catalogue of beautiful recipes you can make with this spice blend.

History & influences

Arab traders brought spices from the Middle East, European and British travellers introduced produce like peanuts, pineapple, avocado, tomato, squash and pumpkin. During their time on the Malay Peninsula, the Chinese developed a distinctive cuisine known as ‘Nonya’, resulting from blending Chinese recipes and wok cooking techniques with spices and ingredients used by the local Malay community. The dishes are tangy, aromatic, spicy and herbaceous, and the signature dish is none other than Malaysia’s famous spiced noodle soup – Laksa.

What is Malaysian cuisine

As important as the rendang recipe itself is to Malaysian cuisine, what to serve with beef rendang is arguably just as imperative. Whether making the traditional beef version or a slightly lighter chicken, vegetable or fish, the rich flavour and intense texture of a rendang requires a perfect balance of freshness and tang when it comes to entrees and sides. Salads like Fresh Cucumber & Peanut and Sweet and Sour Cucumber & Pineapple Achar provide the perfect disruption to the bold, rich spices of the rendang and soothe and cool the palette alongside fluffy steamed rice and flaky golden roti bread. Entrees served at meal times in Malaysia often feature Nasi Lemak – their national dish, or Malaysian Chicken Satay to whet the appetite ready for the main event. Traditionally, the best Malaysian food is finished with an after-meal drink of Kopi Tarek ‘sweet coffee’ or The Tarik ‘sweet tea’. These are combined with condensed milk and water, and the coffee or tea drinks are ‘pulled’ by pouring vigorously between jugs to create a frothy consistency. To read more about the flavours of Malaysia and the traditional accompaniments to an authentic Malaysian Rendang, Click Here to check out our blog post.

Spiceology

Malaysia is also known for its growing and production of spices, namely cinnamon, cardamom, star anise and cloves. These spices are known as ‘rempah empat beradik’, meaning the four siblings as they are found throughout most Malay dishes. These are sold separately or as a handy blend often under names like ‘seafood curry spices’ or ‘meat curry spices’. Paired with other aromatics like kaffir lime, galangal and lemongrass (locally grown and imported) these four spices produce the complex and fragrant base flavour and aroma famous for Malaysian cooking.  As diverse as the people themselves, every aspect of Malaysian cuisine is a combination of sweet, sour, rich and spicy, combined in a way, unlike any other country’s cuisine.