Home
Italian Excellence
Mushrooms and Truffles
Dried Porcini Mushrooms - Extra Quality

Dried Porcini Mushrooms - Extra Quality

Harvested in the pristine forests of Borgotaro, these extra-quality dried porcini mushrooms are distinguished by their whole slices, light color, and intense aroma. Sun-dried using traditional methods, they are perfect for risottos, tagliatelle, and main courses. Low in calories and rich in minerals, they are a staple of Italian cuisine.

Shelf Life: Approximately 10 Months

€31,25

ONLY FOR ORDERS TO THE US

The amount includes the new US duties of 15% on products from Italy. The duties will be paid directly by ParmaShop through the courier responsible for the shipment. No additional costs upon delivery.

Weight 100 gr.

Quantity

The location of Borgotaro is known for the excellent quality of its porcini mushrooms.

The spontaneous growth of Porcini Mushrooms it spans three seasons (winter, spring, and summer), but September and October are the most rewarding months. During this period, hordes of gatherers and enthusiasts set out every morning in search of this treasure hidden in the undergrowth of beech, oak, and chestnut trees in this magnificent area.

Mushrooms Porcini they are a highly prized food with an unmistakable aroma and flavor. Boletus mushrooms (their scientific name) are an excellent ingredient in many dishes, thanks to their versatility, which makes them well suited to appetizers, first courses (especially risottos and tagliatelle!), and main courses.

Did you know that mushrooms are low in calories and rich in minerals such as phosphorus and potassium?

The "extra" quality of dried porcini mushrooms is characterized by whole slices of porcini mushrooms, white and cream in color. The best of the best!

To dry mushrooms, i.e. remove the water they contain, making them dry and suitable for long-term storage, the traditional method is used: the mushrooms are dried in the sun in well-ventilated places. The drying time can last from 1-2 days up to 4-5 days.

Soak the mushrooms in warm water for twenty minutes, rinse thoroughly to remove any residual soil and squeeze well. Once soaked, the mushrooms are ready to be cooked.

The Porcini they are ideal for making risotto. They should be sautéed with onion and browned for a few minutes before adding the rice.

There are many uses in the kitchen. They can be enjoyed simply on their own, as a delicious appetizer, or as a side dish to accompany fine meats and fish fillets. They are always excellent in the preparation of sauces and gravies: for fresh or dried pasta (tagliatelle with porcini mushrooms is a must).