Asiago Food Dried Porcini Mushrooms Fungi for Soup Pasta Risotto 10g

Description

These dried porcini mushrooms have an intense meaty flavour ideal for pasta and rice dishes. Simply reconstitute in hot water for 30 minutes before use.

Remember to save the broth after draining to add incredible depth whenever stock is required.

The dried porcini ASIAGO FOOD Boletus edulis are wild mushrooms collected with passion and carefully selected by expert mycologists origin. Cleaned, sliced ??and dried, are hand-packed for retail and catering.

Basic Facts

The name porcini means “piglets” in Italian. They’re also known as the king bolete, c?pe (in French), Steinpilz (the “stone mushroom” in German), and a host of other fun names from all over the world. The Latin name is Boletus edulis.

The term “porcini mushroom” actually refers to a few different species. The most sought after is Boletus edulis, or the king bolete. This is the mushroom people refer to when they say porcini.

Porcini mushrooms may grow a rather large cap, up to 12 inches in diameter. It’s usually brown or reddish-brown with a slightly sticky texture.

The underside of the cap is made up of a spongy material. Look closely; you’ll see the tiny tubes from which spores are released. Species of the bolete genus have tubes instead of gills for spore dispersal. The spore print is a dark green-brown.

Porcini are known for their thick stem.

Porcini are always gathered in the wild and not cultivated, because the complex and symbiotic relationship between the mushroom and the tree roots is hard to reproduce.

They’re blessed with a terrific mushroomy aroma that adds wondrous grace to stews and sauces, and produces one of the finest risotti one could possibly imagine.

Prized as an ingredient in various foods, Boletus edulis is an edible mushroom held in high regard in many cuisines, and is commonly prepared and eaten in soups, pasta, or risotto. The mushroom is low in fat and digestible carbohydrates, and high in protein, vitamins, minerals and dietary fibre. The fungus also produces a variety of organic compounds with a diverse spectrum of biological activity, including the steroid derivative ergosterol, a sugar binding protein, antiviral compounds, antioxidants, and phytochelatins, which give the organism resistance to toxic heavy metals.