Bouillon Cubes with Porcini Mushrooms

Bouillon cubes with porcini mushrooms from Trentino

Bauer's porcini mushroom bouillon cubes contain 8 percent dried porcini mushrooms, with no artificial flavorings and no glutamate. Six 10-gram cubes in a nostalgic case, each one a small foundation for risotto, dark sauces, and game dishes.

Porcini mushroom bouillon cubes are the Trentino answer to the question of how a porcini risotto can achieve its woody depth even without fresh mushrooms. One cube, dissolved in 500 milliliters of boiling water, makes a robust mushroom broth that steps in whenever the porcini season was once again too short and the refrigerator offers only a few carrots instead of fresh porcini.

Woody, earthy, concentrated

As soon as they dissolve, a scent of forest floor and roasted mushrooms rises, accompanied by the rounded seasoning of iodized salt and vegetable extracts. No added flavoring masks anything here; rather, the porcini mushroom itself carries the taste: earthy, savory, with a hint of roasted aroma that recalls a warm pan with brown butter.

The porcini mushroom bouillon cubes like it hearty: as a base for a porcini risotto, as a stock for dark roast sauces, as seasoning for mushroom sauces for pasta, or as a companion to game and cabbage dishes. Their finest hour comes at the end of the autumn hunt, when a ragout can simmer for a weekend and the sauce needs exactly this earthy depth.

A case like something from the seventies

The two-part cardboard sleeve holding the cubes is deliberately nostalgic. Bauer first brought this format to market in the 1970s, took it off the shelf at the end of the decade, and brought it back in the early nineties because the demand remained. As early as the sixties, brothers Carlo Alberto and Claudio Bauer had laid the foundation for this line with seasoning sauces like Fungarella, an early mushroom sauce based on a Trentino recipe.

Those who cook with stock often will also find Bauer granulated organic vegetable bouillon in our shop for a mild, plant-based version, and in our selection of Cipriani pasta the perfect noodles for a mushroom sauce with bite.

A family that has believed in broth since 1928

Augusto Bauer began importing chicken bouillon cubes from Berlin in 1928 in Trentino, where his brother Edoardo had learned the trade. In 1933, the two founded the first Italian company for granulated broth in San Martino, a district of Trento, a family business that remains in Bauer hands to this day. Restrictions imposed by the Italian regime forced Bauer to switch temporarily to beef broth in 1940, without the family ever abandoning their commitment to quality.

To this day, the family maintains the same standards that Augusto Bauer practiced as early as the thirties: preferring slower, more gentle drying over the fast process. In 1986, Bauer launched Vegetalbrodo, the first completely plant-based broth that dissolves instantly in boiling water, entirely free of gluten and glutamate—a process that is still used in the porcini cubes today.

The porcini mushroom bouillon cubes contain neither preservatives nor dairy products, are lactose-free, and are suitable for vegetarians. Each pack contains six 10-gram cubes, ready for the next risotto evening, reliable for the next game sauce, and quick at hand when guests spontaneously stay for dinner. You can find more from the range at Bauer Brodo Trentino.