Frozen Whole Porcini Mushrooms 1.0 kg

Whole frozen Porcini mushrooms should be cooked directly from the freezer to prevent them from losing their firmness. The best method is in a pan: sauté them over medium-high heat with garlic and oil for 15-20 minutes, until the water evaporates, then brown them with parsley, salt, and pepper.
Main cooking methods:
In a Pan (Classic): Place the still-frozen mushrooms in a pan with garlic and oil, cook over high heat to evaporate the water, then reduce the heat and cook for another 10-15 minutes. Add fresh parsley at the end.
In the Oven: Preheat the oven to 180°C (350°F). Arrange the porcini mushrooms (preferably cut in half or thick slices) on a baking sheet with oil, salt, and thyme for 20-30 minutes, turning them halfway through cooking.
Gratin: After 15 minutes of baking, sprinkle with breadcrumbs, Parmesan cheese, and herbs, and bake for another 5 minutes.
Stew/Risotto: After browning, you can add them to risottos or sauces, allowing them to flavor the dish during the slow cooking process.
An important tip: never completely defrost the potatoes before cooking, under any circumstances.
Cutting: If they are very large, you can cut them into slices or cubes while still partially frozen to halve the cooking time.