Dehydrated Boletus Edulis.

Dehydrated Porcini (Boletus Edulis) is processed by hand to preserve its flavor and aroma. It does not contain preservatives or dyes.

From the Latin edulis , "edible", this mushroom is one of the most appreciated for its well-defined flavor ("sweet as hazelnuts") and its texture. It is usually used both cooked and canned.

The meat of this mushroom is white, turning brown and compact, both on the cap and on the stem, although older specimens tend to show softer meat.

The shape of this mushroom is very characteristic, perhaps similar to that of a cava plug. The cap is fleshy and solid, of a more or less dark brown color with the edge clearly lighter than the rest. The foot is robust, thick, full and solid. It can reach remarkable dimensions and the foot acquire the same height.

It can be found very frequently in pine, beech, oak, and chestnut forests and also among rockroses. It is marketed fresh in autumn, in central and southern Europe.

Some recipes: Grilled boletus edulis, boletus risotto, boletus cream, boletus croquettes.

Ingredients:

Boletus edulis