Mycological Dried Oregon Porcini Mushrooms, 1 Ounce Package

First tried these a few months ago to make the "Wild Mushroom Noodle Soup" recipe on Epicurious. If you see the recipe photo, you'll see why I had to make it. So I soaked these for two hours in 6 cups room temp spring water then chilled them overnight in the refrigerator. You can also then heat up the broth to extract even more flavor - low heat for 30 Min, then press through a fine strainer and you have a very nice starter broth. Then follow the recipe instructions from there. These mushrooms imparted an incredible smoky flavor to the broth. The broth tastes as rich as it looks. The recipe says to soak in cold water and I did that the first time, but I got a much richer broth with the added time and heating. Don't forget the secret ingredient of all fine restaurants - lots of salt. I'm on the third order and seventh bag of these, so I'll order a bit more next time.

I bought these Oregon Porchini dried mushrooms because, after making several dishes with another brand (large bag) of dried mushrooms, I realized that they were the cause of severe digestive distress. The other brand was sourced from goodness knows where. So I bought these, and am thrilled that I did: the flavor is subtle, but the quality of the mushroom cuttings is apparent: it's mostly dried caps, not stems. Moreover, there was less grit than in any package of dried porcini I've ever purchased (and that would be dozens and dozens in my lifetime). Best of all, no digestive issues. So, this will be my go-to from now on: if I want more mushroom flavor, I'll simply add some fresh mushrooms to the dish. Update 8/2/18: I just bought 2 more packages. I don't ever want to run out, and there may be some large dishes for which I'll want to use two, since I love their mellow but gorgeous umami flavor.

I use dried mushrooms making beef broth and this is the time of year to stock up. It took a little digging on the Amazon site to find these, but time well spent. I did not want any mushrooms from China. The only type available at my Whole Foods are in the bins, and who knows what all have been in there. These are from Oregon and sustainably harvested (extra bonus). I bought both the porcini and the chanterelles. They shipped quickly and without problem. I immediately sorted through, as had seen other reviews of icky stuff in them, but my were pristine, nary a rock, bark or anything other than mushrooms in the bag. I will buy again

We happened to have these a few days prior to having dried porcini from another supplier via Whole Foods. The difference was dramatic. These dried mushrooms were nearly flavorless by comparison, and had considerably more “dust” in the package with fewer solid pieces. These made a much weaker mushroom stock, while being more expensive. Look elsewhere for these, a waste of money.

It's certainly wild porcini, judging by the strong flavor and appearance. Dried correctly.Unfortunately the package is very flimsy, single layer of the thin clear plastic. As a result, at least one third of the mushrooms arrived crashed into fine dust. Grocery stores have better packaging.

This product came in a tampered container with a home made label and not the image posted or the brand listed.

These mushrooms are very strong in flavor. I ground them up and used them to make a special seasoning for chicken wings. They were fresh and packaged well. Even though one ounce does not appear to be enough, this was the perfect amount for what I needed. I also honestly thing they were priced well and that along with Amazon Free Two Day Shipping made this purchase worth while. I will definitely buy this product again the next time I need to make my special seasoning and also look into other products by this seller.

I use these to make a ground spice concoction I found in the book "Nom Nom Paleo." It's called Magic Mushroom Powder, and it really lifts a meal. The dried mushrooms get pulverized in my spice grinder and then I add the other spices & salt. Fabulous stuff!