Dried Porcini Mushrooms "Extra Quality"

With our Dried Porcini Mushrooms Extra quality we propose a carefully selected product that presents large slices, unbroken when packaged, with a light colour and an intense scent. Easy to use and always of great impact. We dry our mushrooms with a process of "controlled drying", using a drier with constant ventilation (+46°/48°C) that keeps the structure of the mushrooms unaltered. Thanks to the slow process, all the water is eliminated. The final result is a light-coloured, defined mushroom with a natural scent.

DRIED PORCINI MUSHROOMS "EXTRA" QUALITY - INGREDIENTS:
Dried porcini mushrooms (Boletus edulis and allied species). Origin EU / NON - EU.

NUTRITIONAL VALUES
average per 100g: energy 1273kj / 304kcal, fat 4.2g of which saturates 0.7g, carbohydrates 17.5g of which sugars 8.8g, fiber 25.1g, protein 36.4g, salt 0.06g.

PRESERVATION
Dried mushrooms can be preserved by storing them in a cool and dry place, but for a better result we suggest storing them in the freezer, inside their original packaging or in a simple freezer bag. This way the characteristics of the product are kept unaltered. Product subject to natural weight loss.

USEFUL TIPS
Dried mushrooms represent one of the most practical and tasty alternatives to fresh mushrooms. The preparation is not particularly long or complicated: to revive them it’s enough to soak them in lukewarm water for twenty minutes. Then rinse delicately under running water and squeeze them to eliminate water in excess: now they are ready to be cooked. From 10 to 15 gr of dried mushrooms per serving are enough for one portion. Remember to set aside the water from the soaking and use it in your later preparations. RISOTTO WITH DRIED PORCINI MUSHROOMS Re-hydrate the dry porcini mushrooms in lukewarm water for 20-30 minutes. In the meantime, finely slice an onion. In a frying pan melt a knob of butter with a few drops of e.v. olive oil. Once hot, add the onion and cook until golden. For a tastier recipe, it’s possible to substitute the onion with a sauté of garlic, parsley and extra-virgin olive oil. Add the drained porcini, let them cook for a few minutes, then pour the rice in the pan. When warm, deglaze with a glass of white wine and let it simmer. Cook the rice under a low fire while adding the water from the soaking of the porcini mushrooms (filter it before use) and then, little at a time, the warm broth. When the risotto is ready (15-18 min.) and away from the fire, add a knob of butter and grated Parmigiano Reggiano cheese to taste. Carefully sauté until creamy, then add some freshly minced parsley. Let stand 5 minutes before serving.