Porcini Mushroom

Traditional potato latkes are spiced up with hot paprika and enhanced with earthy porcini mushrooms. Serve with roasted meats, poultry, or fish.

This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!

Popovers are an appealing alternative to Yorkshire pudding (the same batter is used for both), and embellishing with dried porcini mushrooms imparts an unexpected woodsy dimension. You’ll want to make these all winter long.

Just another attempt to sneak truffles into this cookbook one more time. The struggle is real.

I call this crowd-pleasing soup my magic recipe. It is so amazing that so few ingredients—and a soup made in a matter of minutes—can have so much depth of flavor. It really is a fine example of the miracles of infusion. The dried cèpe (porcini) mushroom powder packs a maximum of fragrance and flavor and takes well to many variations: Pair it with paper-thin slices of raw domestic mushrooms or seared domestic or wild mushrooms showered in the bowl at serving time; prepare with dried morel powder in place of cèpes; top with thin slices of raw black truffles; or add a dollop of mushroom-powder- infused whipped cream.

Using dried porcini mushrooms as the base of the rub for this dramatic centerpiece roast gives it a pleasantly funky, earthy flavor.

Brushing the underside of the dough with egg wash for this pot pie recipe creates an airtight seal so that steam will push the pastry lids into a dramatic dome during baking.

This easy slurry method takes polenta into weekday fare. And this recipe shows how to make a deeply flavored mushroom sauce with the simple addition of dried porcini. Both techniques are in my go-to repertoire.

Make your own broth with little more than dried porcini mushrooms for this light, filling, and deeply flavorful vegetarian soup.