The Boletus edulis or "Porcini Mushroom" is famous in Europe and America as being one of the best mushrooms to cook with due to its excellent taste and flexibility. Dried, wild cultivated Porcinis. The Porcini Mushroom (Boletus edulis) has always been a highly favored mushroom due to its versatility in cooking. Often used in pastas, soups, risottos, and much more, the porcini mushroom is usually dried first to intensify the flavor. It is also know for being a mushroom that is simultaneously high in protein and dietary fiber, a rare combo. Porcini mushrooms are also called, penny bun, porcino and cep mushrooms. Reconstituting Porcini Mushrooms: Thoroughly rise the mushrooms and soak in cold water for 20 minutes or more. Rinse in a strainer or colander. Alternately you can soak overnight in milk in the refrigerator.
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