Leave it to the mushroom maestros at Borgolab to perfectly preserve the mighty porcini without drying. Chewy and dense, these porcini slices retain all of their meaty texture, and since they’re already well-seasoned, they are ready to eat right out of the jar. Porcinis are considered by chefs the world over to be the most versatile mushrooms, so the possibilities are endless: pile them on bruschetta for a quick but elegant aperitivo; mix them into a stew or omelet for an added umami kick; use them as an earthy side dish for meat or poultry.
Borgolab is a laboratory in Borgo Val di Taro in the province of Parma, Emilia Romagna, where artisans follow the traditional methods of generations of mushroom connoisseurs. For their sliced porcinis in olive oil, small young mushrooms are meticulously selected for their firm, compact flesh. After the mushrooms are selected and cleaned, they are blanched in hot water and wine vinegar. They are then carefully placed in a jar by hand so as not to crush or bruise them, along with olive oil, a touch of salt and natural seasonings, adding only what’s needed to preserve the unique flavors and aromas of these prized porcinis.