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When fresh mushrooms aren't available, dried mushrooms offer concentrated flavour year-round. Drying intensifies the umami character, and reconstituted dried mushrooms perform beautifully in risottos, sauces, soups and stews. The soaking liquid is packed with flavour — never discard it.
The full Plantin range is stocked here: extra-quality dried ceps, dried morels, dried mixed forest mushrooms, dried yellow boletus and porcini, and cep powder for adding depth to sauces, stocks and seasoning rubs.
Plantin is one of the most respected names in French wild produce — a Provence-based house founded in 1930, working with foragers across France and Italy. Their dried mushroom range is graded to the same standard as their fresh truffle and mushroom business, and represents the benchmark for dried wild mushrooms in professional kitchens.
Rehydrate in warm (not boiling) water for 20 to 30 minutes, then squeeze gently and chop or slice. Strain the soaking liquid through a fine sieve or muslin to catch any grit, and add it to the dish — it carries as much flavour as the mushrooms themselves. Particularly good in risotto, pasta sauces, beef and game stews, and mushroom soup.
Cep powder works as a finishing seasoning. Stir into beurre noisette for steak, add to a stock or sauce at the end of cooking, or use as part of a seasoning rub for roasted meat. A small quantity carries a lot of flavour.
Keep dried mushrooms in a sealed jar away from light and humidity. Properly stored, they keep indefinitely.
UK next-working-day delivery on orders placed before 2pm. Complimentary weekday delivery on orders over £225.
