Dried Porcini Mushrooms
Based in Saugues, in the heart of Gevaudan, France, these third-generation suppliers furnish the kitchens of the very best Chefs in France and Europe. Porcini mushrooms are also known as Cepes. They provide a more intense flavour than fresh mushrooms. The liquid left over from re-hydrating them can be used to deepen the flavour of your mushroom dish.
- Infuse with cream and wine to make an incredible pasta sauce
- Infuse into stock for a mushroom risotto, then sauté them afterwards to sprinkle on top.
- Add into slow cooked dishes like braised lamb shanks or beef short ribs to boost background flavour.
- Mushrooms on toast - After rehydrating, chop up and then saute with fresh mushrooms in butter or oil. Finish with a splash of vinegar and fresh herbs.
- Grind into a powder to use when flavouring stocks, soups, marinade and rubs.
|Energy||1297kJ / 310kcal|
|of which Saturates||0.6|
|of which Sugars||6.5|