Description
The porcini mushroom (Boletus edulis and related group) is dried in specific drying tunnels, at an appropriate temperature based on the degree of humidity of the mushroom being treated to best preserve all its flavor and characteristic appearance.
With an intense and unmistakable aroma, the product, after being washed and left to soak in hot water for about 20 minutes, is ready to be used for the preparation of first courses or as a side dish for meat and fish.
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