> > Hoosier Hill Farm Porcini Mushroom Powder 1 pound

Hoosier Hill Farm Porcini Mushroom Powder 1 pound

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Porcini Mushrooms (Boletus Edulis) are a very popular Mushroom throughout Europe and the United States. Porcini has a strong flavor with subtle undertones. The flavor can be almost addicting. Dried Porcini are very economical as the flavor is very concentrated. Porcini is graded by size, color, aroma, and variety. Porcini Powder is 100% pure with a rich, earthy, robust flavor. Packaged in in FDA approved PET Plastic jar and electromagnetically sealed to preserve freshness!

- Great for Barbeque and other meat rubs.

- Add to breading to coat scallops, chicken, or pork chops to add that special seasoning.

- Add to canned soup or gravies for extra zing or make your own cream of mushroom soup.

Shelf Life: 10- 12 Months.

Porcini-Rubbed Steak Tagliata
Makes 4 servings

2 Tablespoons White Sugar
1 Tablespoon Hoosier Hill Farm Sea Salt Flakes
1 Tablespoon Ground Black Peppercorns Dustless
1 Tablespoon Hoosier Hill Farm Porcini Powder
1 Teaspoon Fresh Rosemary, finely chopped
5 Cloves Garlic, minced
5 Tablespoons Olive Oil
1 (3-1/2-Lb.) Bone-In Ribeye Steak, cut about 3 inches thick
3 Cups Arugula
3 Teaspoons Extra Virgin Olive Oil
Fine Sea Salt
Parmesan Cheese, for garnish
Lemon Wedges, for garnish

Combine sugar, kosher salt, black pepper, Porcini Mushroom Powder and rosemary in small bowl. Add garlic and drizzle in olive oil. Stir until thick paste forms. Pat steak dry with paper towels, and rub with paste, coating evenly. Wrap with plastic wrap, and refrigerate at least 12 hours, or up to overnight. One hour before grilling, remove steak from refrigerator. Unwrap plastic wrap, and wipe off excess rub with paper towel. Steak should have thin coating left. Let steak come to room temperature.

Prepare grill with hot and less-hot side. Place steak on hottest part of grill and cook for 6 minutes. Rotate steak 90 degrees to achieve crosshatch grill marks, and cook another 6 minutes. Flip steak and repeat process on second side. Internal temperature should read about 125°F for medium-rare. Transfer steak to carving board to rest for 10 to 15 minutes. Toss arugula with extra virgin olive oil and sea salt to taste. Slice steak on the diagonal into 1/2-inch thick slices. Arrange on serving platter, surrounded by dressed arugula and lemon wedges. Shave Parmesan cheese over arugula with vegetable peeler, and drizzle steak with remaining extra virgin olive oil.

Beef Stroganoff

1 Tbsp. Hoosier Hill Farm Porcini Mushroom Powder
2 Tbsp. diced dried onion
2 Tbsp. Hoosier Hill Farm All American Whole Milk Powder
2 Tbsp. Hoosier Hill Farm Sour Cream Powder or Extra Tangy Sour Cream Powder
1 Tbsp. flour
1 Tbsp. tomato powder
1 tsp. Hoosier Hill Farm Old Fashioned Easy Beef Gravy Mix
1 tsp. Hoosier Hill Farm Real Butter Powder
Ground Black Pepper to taste

Add liquid (water or milk) to desired consistency. Serve with beef or mushrooms over egg noodles.
Porcini Mushrooms

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Customer Reviews

  • Author: Verified Customer
    This shipped quickly and well wrapped. I enjoy using a bit of the powder to enhance my recipes that need a little bit of earthiness to kick the flavor up a notch. Pastas, proteins and vegetable dishes have all benefitted from using this.
  • Author: Verified Customer
    Nicely prepared powder with no apparent dirt grit or other foreign objects. Cooking with this powder takes my meals to a different level. Coat some scallops with salt/pepper and then this powder before pan frying in some oil and a little butter...YUM! Add a teaspoon to a cream sauce...YUM! Good stuff!!
  • Author: Verified Customer
    No one can duplicate many of the things I make. Adds a depth of flavor that you can't get without it.
  • Author: Verified Customer
    If you don't have time to let it cook and steep out the wonderful flavor then don't bother. I think the bad reviews are from people who may not know how to use the product. This is not instant mushroom flavor like adding powdered bullion. Put it in at the start of the cooking process and give it time to cook and steep and mature and you will be well rewarded.
  • Author: Verified Customer
  • Author: Verified Customer
    Makes everything with mushroom in it very tasty!
  • Author: Verified Customer
    My little nephew really loves tomato soup, but my love for most things tomato does not extend to this. Until I threw in a teaspoon of this stuff into the last batch I made. Wow. This really improves most savory food items. I have yet to use it in rice, but am looking forward to those results. The container is a bit pricey, but relative to the cost of fresh porcinis, and the lack of having to go through dirt and grubs, this is well-worth the price. Plus, a little goes a long way and I can see this lasting a year, even with regular use.
  • Author: Verified Customer
    This stuff makes people think I'm a fantastic cook. My husband changed his mind about divorcing me.It also goes very far and is the best choice for the price. It's more dense than the competition.
  • Author: Verified Customer
    I used it in a rub. Perfect flavor and texture.
  • Author: Verified Customer
    Great product. Shipped as promised, packaged well and secure. Adds wonderful flavor to menu items needing depth of flavor when time is of the essence. I was surprised, but I was sold when they used mushroom powder on my favorite cooking "kitchen" show. Great Quality!
  • Author: Verified Customer
    Mixing a tablespoon or so of this mushroom powder into your gravy mix adds richness, depth and complexity.
  • Author: Verified Customer
    I went to the forest with my grandmother to pick porcine, when I was a child. I loved the adventures and after the cooking part and eating part also!This producte brings back all of those memories, great taste, excellent price. We love it! Use it all the time, in omelets, sauces and many more!
  • Author: Verified Customer
    A little goes a long way, but WOW! I just added to some Lentil soup that just needed something - this brought it to a whole new level, and I only used about tablespoon for the whole pot (1 lb. lentils). The powder is nice and fine, and does not clump when you add to hot liquid.
  • Author: Verified Customer
    I got this last June, about 10 months ago, and have been dipping into the opened jar (stored at room temperature) ever since. It's a great addition to soups, sauces, anywhere you would like an additional layer of earthy umami goodness. I use it as a spice, to taste, added during the final phases of cooking. For a big pot of simmered stew, maybe a tablespoon or more. It's good in Asian cooking too. Or omelettes. Or chili. Or.... you get it. I make a killer pork/rice/ginger stew (jook) and include about a tsp of this. Seems to hold up well stored at room temperature; the powder is not sticking together or seeming to lose flavor so far.
  • Author: Verified Customer
    Great stuff! I put it in all my soups, gravies and savory grains. Excellent product!
  • Author: Verified Customer
    Makes a great addition to soups, gravies, sauces, etc.