Dried porcini mushrooms from Northern Italy.

These fragrant dried mushrooms from the upper reaches of alpine northern Italy bring unmatched depth and flavor to soup and risotto. Recently highlighted in the September 2007 Food and Wine as a "Taste-Test Winner" amongst Italian imports.

Once you've used these wild porcini mushrooms, no other mushroom dish will taste the same again.

Special instructions: soak mushrooms in hot water for about 20 minutes; strain off any sedmiment, then use reserved liquid for added flavor.