Description
Dried porcini are the pantry hero of serious home cooks. Slowly dried to concentrate their flavour, these sliced Boletus edulis deliver a deep, nutty, almost meaty savouriness with a gentle earthy sweetness that lifts any dish.
How to rehydrate
Cover 10 g of mushrooms with 250 ml of hot (not boiling) water and soak for 20 to 30 minutes. Lift the slices out, rinse briefly and chop. Strain the soaking liquid through a fine sieve or coffee filter and keep it: it makes a superb stock.
Recipe ideas
- Creamy porcini risotto using the soaking liquid
- Slow-braised beef or lamb shanks
- Pappardelle with porcini, garlic and thyme
- Savoury pie fillings and gravies
Net weight 50 g. Store in a cool, dark place in the resealable pouch. Edible culinary mushrooms only.
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