Yesterday I had a conversation with my friend about optional use of porcini mushrooms in recipes. Thought I would share some of this information here.

The dry stuff that we know as porcini mushrooms is dried up Boletus edulis. This type of mushrooms is a staple food in northern European  countries with large forested territories. Drying mushrooms was a typical traditional way of preservation for the winter in the no-fridge era. Conveniently dried up mushrooms ended up having much stronger flavor.  Speaking of which, mushrooms are one of the typical foods that have a strong umami flavor. Umami (aka savoury) is the fifth  basic flavor along with sweet, sour, salty and bitter. Apparently there is even a Umami information centre that shares more detailed information all about this taste:



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