Frozen Whole Porcini Mushrooms — 1, 2, 4 & 5 lb

Whole caps and stems. Sear, soup, risotto.

$69.00 $69.00/lb

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Cook from frozen Keep frozen; best in sauces, soups, risotto and sautés — don't thaw first.
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About this frozen pack

Crown Fungi frozen whole porcini (Boletus edulis) are wild foraged in the USA, cleaned and frozen whole, so you get the full mushroom: rounded brown caps, creamy pore layer and thick white stems. Keep them at 0°F (-18°C) and take out only what you need. Cook straight from frozen or thaw in the refrigerator, slice, and sauté in butter over medium-high heat until golden and cooked through. Do not refreeze after thawing and do not eat raw. The flavor is rich, nutty and earthy with a firm, meaty texture. Use them for porcini soup, risotto, pasta, cream sauces, steak and roasted vegetables. Choose a 1, 2, 4 or 5 lb pack. Natural size, shape and color vary.

Wild foraged in the USA: Whole porcini mushrooms (Boletus edulis), also known as king bolete or cèpe, picked by hand in U.S. forests and frozen whole, with caps and stems intact.
How to use from frozen: Keep at 0°F (-18°C). Cook straight from frozen or thaw overnight in the refrigerator, then slice and sauté in butter until golden and cooked through. Add to soup, risotto or pasta. Do not refreeze after thawing.
Rich, nutty flavor: Porcini bring a deep, earthy, nutty taste and a firm, meaty bite. Made for creamy porcini soup, risotto, pasta, cream sauces, steak and roasted vegetables.
Whole caps and stems: Cut them your way, thick slabs for searing, slices for risotto, chunks for soup and stews. Cook thoroughly before serving; do not eat raw. Natural size, shape and color vary.
Package size: choose 1 lb, 2 lb, 4 lb or 5 lb of whole frozen porcini. Ships frozen from New York; keep frozen on arrival.