Dried Porcini Mushrooms - 30 g

Slangally referred to only as "porcini", its scientific name isBoletus Edulis. Its cap is fleshy, hemispherical and convex, sometimes poorly developed compared to the stem. The stem is full, massive, ventricular, whitish or light hazel in colour, almost entirely decorated with a dense, lighter lattice. Precisely because of its consistency and fleshiness it lends itself to being preserved in olive oil.

The porcini mushroom is one of the most prized and sought after mushrooms, its harvest depending on the seasonal trend, takes place from the end of May to the end of June and then from the end of August throughout the autumn period.

The production of the mushrooms is completely artisanal, carried out hand in a small laboratory in Borgotaro, home of the mushroom. The porcini mushroom is dried naturally without being treated. Subsequently it is carefully selected, choosing the most beautiful thin-cut and light-coloured slices.
From this first choice we obtain the Extra Quality of the Porcini Mushroom, which is selected again on our work tables to be bagged, strictly by hand. This results in a carefully selected bag of dried Porcini mushrooms. Also ideal for those who want to give a gift that will certainly be appreciated.

Features

Very intense and aromatic scent. Strong and persistent flavour. If you want to taste real porcini mushrooms, this selection is for you.

Pairings

To best prepare dried porcini mushrooms, you need to soak the product for about an hour, remembering to change the water at least a couple of times. Once found, they can be used in multiple ways. The best and most typical dishes for a mushroom of this caliber are: Carnaroli or Arborio quality risotto, rough homemade tagliatelle, polentataragna or classic, preparation of sauces and condiments, also for savory pies, sautéed mushrooms and side dishes.

Dried Porcini mushrooms (Boletus edulis and relative group)

Store in a cool, dry place, even better in the freezer because the cold freezes the aging of the product.