Functional Profile
Dried porcini provide both softened mushroom solids and an aromatic soaking liquor.
Handling
Steep 15 g with thyme in 150 g water at 80–90 C for 20 min; chop the softened mushrooms and strain the liquid to remove grit.
Culinary Use
Use the chopped porcini and 140 g of strained or topped-up liquor in the ragout.