Dried Porcini

Dried Porcini

(Boletus Edulis)

It is commonly used in the ktichen while they still consider as gourmet food ingredients. Hearty and nutty in term of aroma.

Storage: Store in a cool and dry place.

Packaging: Aluminium Ziplock Bag.

Shelf Life: 1 Year.

Preparing: Refer to Guideline(Way to Prepare Dried Mushrooms)

Availability: All Year Round.

Suitable For: Steamboat, soups, stews, sauces, pastes, and gratins.

Best Way to Use:

• Stir them into pilafs and other rice dishes.
• Add them to tomato or cream-based pasta sauces.
• Spoon them onto polenta.
• Stir them into pan sauces for chops and cutlets. 
• Add them to stir-fries. Saute with green beans or snap peas.
• Add them to eggs: Saute rehydrated dried mushrooms with shallots and butter and fold into omelets, frittatas, or scrambled eggs.
• Make flavored butter: Pulse rehydrated morels or chanterelles with softened butter and a fresh herb like thyme in a food processor. Use right away or shape into a log, wrap in plastic, and refrigerate. Pats of the butter are delicious on roasted or grilled meats and vegetables.

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