Porcini Paradiso Italian Blend
Porcini, Rosemary, Garlic
Porcini Paradiso an aromatic blend of warming winter flavors, containing the finest dried porcini, warming garlic, herbs and a hint of Calabrian chile. Add a richness to hearty soups, stews, beans, roasted and braised meats throughout the cold winter months, or for a delicious anytime meal, simply sauté with butter and toss with some fresh pasta and a sprinkling of parmesan. Buon appetito! Try this recipe!
Garlic, Porcini, Rosemary, Mustard, Thyme, Basil, Calabrian chile
No Additives, GMOs, Or Fillers, No MSG, No Salt
Tips for Success
- Clumping is normal as we don’t use anti caking agents or salt. If clumping occurs simply break apart with your hands before seasoning.
- Try not to pour spices out of the jar over a steaming pot or pan as the steam can get in the jar and cause further clumping.
- For maximum flavor make sure to use with salt.
- Ground spices can burn quickly so make sure to use oil to help distribute the heat more evenly when making a rub.
According to Italian lore, porcini season is “three weeks after the first rain” or “when the grass is three inches high.” Alas, rare is the sight of fresh porcini in the lush and dewy wild, so I’ve created Porcini Paradiso, which attempts to capture the fleeting fungi season. While the miracle of a fresh porcini mushroom requires nothing more than olive oil, salt and the momentary kiss of a hot pan to coax its subtle notes of earth and forest, Porcini Paradiso forgoes the tender idyll for astonishingly robust flavor: The intense umami of the dried porcini powder from Italy is elevated by a piquant chorus of garlic, rosemary, mustard and Calabrian chile. Dusting it liberally, prime rib and other Sunday roasts have met their match, while sautéed vegetables bask in a rich savoriness didn’t know they were missing.
How do you use this blend?
Here are just a few ideas! Perfect for your favorite Italian recipes like polenta, risotto, pasta, prime rib, white bean stew, sautéed vegetables and mushrooms
Where does the name come from?
This blend was inspired by Italian ancestors and my love for the seasonal nature of Italian cuisine. There is such beauty in being able to know exactly where you are and what time of the year it is by a single dish in Italy. We were lucky enough to spend some time around Rome during October which is porcini season. It is a short season but it is truly paradise. After the season the porcini are dried and used during the winter months to make stocks, risottos or used in white bean stews which are some of my favorite comfort foods.
What’s in it?
This blend is salt free and made of non gmo spices. No additives or fillers.
Ingredients: Garlic, Porcini, Rosemary, Mustard, Thyme, Basil, Calabrian chile