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Dried Porcini Mushrooms - Special Quality

Dried Porcini Mushrooms - Special Quality

Harvested in the pristine forests of Borgotaro, these special quality dried porcini mushrooms have an intense aroma and unmistakable flavor. Naturally dried, they are ideal for risottos, tagliatelle, and main courses. Rich in minerals and low in calories, they are a staple of Italian cuisine.

Shelf Life: Approximately 10 Months

€15,00

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 50 gr.

Quantity

The Parma area of Borgotaro is known for the excellent quality of the porcini mushrooms that it offers to gourmets from all over the world every autumn. Their aroma and flavor make them unmistakable.

Mushrooms Porcini fresh or dried, they are a highly prized food everywhere, and every autumn the Borgotaro area is visited by dozens of enthusiasts searching for this precious treasure in the beech, oak, and chestnut woods.

The scientific name is boletus they are an excellent ingredient for many dishes; thanks to their versatility, they are perfect for preparing appetizers, first courses (especially risottos and tagliatelle) and main courses: who doesn't know scaloppine ai funghi (mushroom escalopes)?

Mushrooms Porcini they are low in calories and rich in minerals.

The "special" quality of dried porcini mushrooms is characterized by slices of the cap or stem of porcini mushrooms, with colors ranging from cream to hazelnut.

The spontaneous growth of porcini mushrooms spans three seasons (winter, spring, and summer). September and October are the most productive months.

The best and most traditional method for drying mushrooms is in the sun or in well-ventilated places.

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).