Probably the most indispensable staple in the Italian kitchen - or any kitchen for that matter. Very few ingredients pack the intense umami of dried porcini. Richly fragrant with an unmatched woodsy flavor, they add depth and earthiness to any dish. Rehydrate by covering with warm (not boiling) water for about 10-15 minutes. Squeeze dry (save that flavor-packed liquid!) and chop up as a seasoning for sauces, stuffings, soups and stews. Then add the strained porcini nectar right into the pot - bellissimo!