Risotto ai Funghi Porcini
A version of this family recipe for risotto ai funghi porcini originally appeared in the New York Times, written by our founder Beatrice: “When my …
Porcini Mushroom Lasagna
This porcini mushroom lasagna is right up there among the most delicious things we’ve ever made. It combines two of our favorite umami-laden sauces: meaty …
Italian Lucky Lentils for the New Year
From now until the first days of 2024 we will be eating lentils on repeat. Portano fortuna per l’anno nuovo! As Italian tradition has it, …
Succulent Porcini Season
“I’m out of Porcini sott’olio and I’m desperate. Please send me 6 jars, or even 8.” That’s how our recent conversation with our friend + …
Hazelnut Cheese Crostini with Porcini Mushrooms
Next time you serve a jar of Porcini sott’olio as part of your aperitivo spread, take a few minutes to make these hazelnut-cheese crisps. There’s …
Porcini Mushrooms Sott’Olio in the New York Times
Borgolab’s porcini mushrooms in olive oil, one of our newest products, were recently featured in the “Front Burner” section of the New York Times: “Porcini …
Porcini Mushroom Ragu
Adapted from the Porcini Mushroom Ragu recipe by chef and pastaia Danielle Glantz featured in Food and Wine Magazine, this mushroom sauce marries the tangy …
Orzo with Porcini Mushrooms
We can’t get enough of the powerful umami flavor of orzo with porcini mushrooms. But there’s a cooking trick to get all the depth of …