Hollow-foot boletus
13.50$
Le hollow-footed boletus is a mild-flavored mushroom with yellowish, firm flesh that is ideal in brown and spaghetti sauces, creams, pastas, pizzas, etc.
Available at the ecoumene only
Le hollow-footed boletus is a mild-flavored mushroom with yellowish, firm flesh that is ideal in brown and spaghetti sauces, creams, pastas, pizzas, etc.
Description
Instructions:
30g of dehydrated mushrooms corresponds to more than 300g of fresh mushrooms. One serving is 5-8g of dried mushrooms.
Cover the mushrooms with warm liquid (water, broth, wine, cream), rehydrate for about 30 minutes. Drain while reserving the soaking liquid for future recipes.
Mushrooms are ready to be cooked in different ways: in sauce, in soup, in stews, stuffings, gratins, omelettes, risottos, pasta, rice, semolina, potatoes...
Caution : Never eat raw wild mushrooms. Important to cook dried mushrooms, rehydrated.
Further information
| Product Features | In pieces |
|---|---|
| Use Case | Gastronomic, Medicinal |
