Porcini powder is a great condiment to have on hand in the kitchen. Chef's Choice Premium Selected Porcini Mushroom Powder enjoys the full flavour of porcini mushrooms in any dish. Powdered porcini mushrooms are secret weapons in the kitchen. It is an almost instant way to add an incredible depth of earthy flavour to meats, veggies, soup and stir fry and just about everything in between.

Porcini is the Italian name for Boletus edulis. This is actually a complex of species that live in many, many places around the world, and they are prized almost everywhere they appear. They are large pale-ish brown edible mushrooms known to Germans as steinpilz, the French as cepes, the English as penny buns and to the Spanish as panza.

Used in lots of different ways, one great way being as a rub on meat. Beef rubbed with the powder, seared, and cooked in a pot roast is fabulous. It adds an extra depth of flavour to many dishes.

You can also make Porcini Butter using the recipe below.

Use the butter to spread on toast , steaks, or fish, to melt on top of an omelette or potatoes, or as a dressing for a simple spaghetti with garlic and oil. 10 minutes to prep and store this awesome condiment, just perfect to inject flavour into any dish!

Porcini Butter

Ingredients

200g salted or unsalted butter
3 tbsp porcini powder, or more if you like

Method

Bring the butter to room temperature. In a small bowl, combine the butter and porcini powder.
If you use unsalted butter, add salt to taste.
Spoon the butter into a glass tub with a plastic top and refrigerate until firm or roll it into a log in cling wrap for easy slicing.
You can freeze the butter for up to 8 months or store in the fridge for a couple of weeks.

Hints & tips

Steak: Once you have turned your steak put a slice of porcini butter on top and let it melt while it finishes cooking.

Garlic bread: Put a slice of porcini butter on each slice of bread and sprinkle with garlic powder and a pinch of salt. bake in the oven until the butter has melted and spread out.