Cooks & Co Dried Porcini Mushrooms

Selected with care and rich in minerals, our dried mushrooms will add a unique flavour and aroma to all your meat fish and vegetable dishes.

Authentic Taste Endless Possibilities, Ideal for Sauces and Risottos, Vegetarian Society Approved - Vegan

For more recipe ideas, cooking tips and our full range of products visit: www.cooksandco.co.uk

France

Serving suggestion
Our dried porcini mushrooms are a great addition to sauces and risottos. We like to add them to a potato gratin to create a flavourful side dish that would be the perfect accompaniment to any meal.

Hob - From Ambient. To rehydrate, soak the mushrooms in boiling water for 30 minutes.
Drain, rinse and dry the mushrooms and enjoy them in your favourite recipe.

Jar

Jar - Plastic - Widely Recycled

Full Product Name:
Dried Porcini Mushrooms

Storage:
Best before see neck of jar.
Store in a cool, dry place.

Dried Porcini (Ceps), (Boletus Edulis) Mushrooms

Suitable for Vegans; Suitable for Vegetarians

Cooks & Co

Discover the New Cooks & Co range:
Dried Porcini Mushrooms
Dried Mixed Forest Mushrooms
Dried Shii-take Mushrooms
Red Chillies in brine
Green Chillies in brine

Packed for:
RH Amar,
Turnpike Way,
HP12 3TF,
UK.

RH Amar,
5 Fitzwilliam Square,
Dublin 2,
D02 R744,
ROI.

RH Amar,
Turnpike Way,
High Wycombe,
HP12 3TF
UK.

RH Amar,
5 Fitzwilliam Square,
Dublin 2,
D02 R744,
Ireland.
For comments or feedback please contact us at: info@cooksandco.co.uk

Tips on Preparation
To re-hydrate, place the mushrooms into a bowl of boiling water and leave for 20 minutes. (Alternatively, put the mushrooms into a bowl of water and heat for 3 minutes in a microwave on full power).
Drain, rinse and dry the mushrooms, then prepare them according to the chosen recipe.

10 g of dried mushrooms = about 30 g of re-hydrated mushrooms

Gourmet Recipes

Porcini Mushroom Gratin
Re-hydrate 20g of Cooks & Co Porcini as per instructions. Peel 1 kg of potatoes and cut them into thin slices.
Brown the Porcini in 15g of butter and 25g of chopped shallots.
Arrange the potatoes and Porcini in alternate layers in a buttered gratin dish.
Pour over 150ml of milk and 150g of crème fraiche, add 3 thinly sliced cloves of garlic, salt, pepper and nutmeg to taste, and cook for about 45 minutes in a oven heated to 220°C (Gas Mark 7).
Serve immediately.

Classic Porcini Sauce
Re-hydrate 20g of Cooks & Co Porcini as per instructions. Drain them, filtering and reserving the liquid, and mince the mushrooms. Heat some oil in a frying pan and sauté 1-2 cloves of minced garlic and a sprig of thyme, and when the garlic turns golden (do not let it brown) stir in the mushrooms. Add the liquid mushrooms were soaked in and simmer for about 10 mins. Stir in 1 tblsp of Tomato paste, and salt and pepper to season, and continue simmering until the liquid has reduced and the mushroom bits are tender. Should it dry out while simmering, sprinkle it with dry white wine or broth. This sauce is wonderful over any kind of pasta or Polenta, and is also excellent as an antipasto, spread on Crostini.

Mixed forest Mushrooms in Parsley Sauce
Re-hydrate 20g of Cooks & Co Mixed Forest Mushrooms as per instructions. Heat some oil in a frying pan and brown the mushrooms for a few minutes on a high heat.
When the mushrooms have lost all their water, add 2 tblsps of Olive Oil, 2 crushed garlic cloves and 2 tblsps of chopped parsley.
Leave to cook over a low heat for about 10 minutes, stirring occasionally, and serve as a garnish for a meat dish, for example.

Mixed Mushroom Risotto
Re-hydrate 40g of Cooks & Co Mixed Forest Mushrooms as per instructions. Heat 2 tblsps of Olive Oil in a heavy-based saucepan, add 60g of chopped shallots and 4 crushed garlic cloves, sweat lightly and add the drained mushrooms. Cook for 1 minute and add the drained mushrooms. Cook for 1 minute and add 250g of Risotto rice. Cook for a further minute and slowly add 600ml of chicken or vegetable stock and 150ml of Dry White Wine, a little at a time on a low heat, so the rice absorbs all the liquid as it is added.
When the rice has absorbed all the liquid and is creamy, mix in 60g of Parmesan cheese and season with salt and pepper to taste. Serve in bowls drizzled with extra virgin olive oil.

Wine-Braised Shii-take Mushrooms on spinach
Re-hydrate 30g of Cooks & Co Shii-take Mushrooms as per instructions. Trim 750g of spinach of any hard stalks and blanch it in boiling water for 1 minute. Drain, run it under cold water, and dry thoroughly.
Oil an oven-proof dish with 15ml of Peanut Oil and cover the bottom with spinach. Peel and thinly slice 2 cloves of garlic and lay this on the spinach. Arrange the mushrooms on top, rounded surfaces uppermost.
Pour on 200ml of Rice/Alsace or any other fruity wine, cover and cook at 170°C, (gas mark 3) in the bottom half of the oven until the mushrooms are tender and succulent (for about 1 hr).

Shii-Take Mushroom sauce in Marsala
Re-hydrate 30g of Cooks & Co Shii-take mushrooms as per instructions. Sauté 2 tblsps of minced shallots in butter in a larger frying pan for 1 min. Add the mushrooms and cook over a medium heat for 2 minutes. Remove mushrooms and set aside. Add 120ml of Marsala wine to the pan and cook over high heat for 1 minute.
Add 120ml of chicken stock and cook until reduced by half. Add 180ml of single cream and cook over high heat for 3 minutes or until the sauce is of a creamy consistency. Return