Dried White Porcini Mushrooms

This 100 g pack contains dried white porcini mushrooms, also known as ceps, for soups, rice dishes and braises.

Flavour and texture

Expect a deep, earthy mushroom flavour with nutty notes and savoury depth. Once rehydrated and fully cooked, the pieces have a dense, meaty chew rather than the crisp bite of wood ear. Try them in risotto or a chicken braise, where their flavour can run through the rice or sauce.

This Xianyitang pack contains 100% dried white porcini mushroom, manufactured under an ISO 9001:2015-certified quality management system. Rinse thoroughly and soak in warm water for 20–30 minutes before use. If using the soaking water, strain it carefully and discard any gritty sediment before adding it to soups or sauces. After soaking, rinse again and cook promptly — do not leave soaked mushrooms at room temperature for extended periods. Add the mushrooms to soups during simmering, or use in stir-fries, rice dishes and slow-cooked recipes.

Typical uses: Chinese soups and broths, stir-fries, braised and slow-cooked dishes, fried rice and noodles.

Goes well with: Chicken, pork ribs, ginger, garlic, soy sauce, rice wine, tofu, leafy vegetables.