Dried Porcini Mushroom (Niu Gan Jun)
イタリア料理だけじゃない！雲南省が誇る「肉のような極上キノコ」
Description
The dried form of the Bolete mushroom called 'Porcini' in Italian cuisine. Massively harvested in China's mushroom holy land, Yunnan Province. Named because it's thick with a meat-like texture and color resembling 'Cow Liver' (Niu Gan). Drying explodes an intense umami and aroma like nuts or soy sauce.
Classification: Premium Ingredient, Ingredient, Dry Goods, Niu Gan Jun, Porcini, Yunnan Cuisine, Stir-fry, For Soup, Aromatic
Shops selling Dried Porcini Mushroom (Niu Gan Jun)
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How to use
Ingredients
- Porcini mushroom(Dried)
Instructions
- [Typical Uses]
- [Niu Gan Jun Chao Rou (Porcini & Pork Stir-fry)]: Yunnan absolute staple. Fry rehydrated porcini with pork, garlic, and chilies in generous oil. The mushroom aroma transfers to pork fat, creating the ultimate unstoppable rice side dish.
- Broth for chicken soup.
Learn more Substitutes, pairings, tips
Key spices
Intense mellow aroma like dried shiitake made sweeter and nuttier、and a meat-like 'dense、bouncy' bite
Substitutes at Japanese supermarkets
Exactly the same as Italian 'Dried Porcini', so use that
Pairing
Pork / Garlic / Chili / Olive Oil (Western style)
Trivia
When frying, this mushroom absorbs oil abnormally. The trick is not adding too much oil even if it looks dry initially (it spits it back out later as umami oil). The soaking liquid also makes the best broth.
Eating tips & etiquette
Porcini is very expensive at Italian restaurants, but Chinese Yunnan origin (Niu Gan Jun) comes in large bags relatively cheaply, making it a hidden trick ingredient for mushroom lovers.
Allergen
None